Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Get the water ready
Bring a saucepan filled with at least 3 inches of water to a gentle simmer over medium-low heat. You want lazy little columns of bubbles, never a rolling boil, or the eggs will thrash around and cloud up.
- 2
Poach the eggs
Crack each egg into a small mesh sieve set over a bowl and swirl gently to drain off the loose, watery whites, then tip each egg into its own small bowl. Slide the eggs into the simmering water one at a time and set a timer for 2 minutes 43 seconds. Lift them out with a slotted spoon and rest them on a paper-towel-lined plate to wick away the water.
- 3
Crisp the bacon
While the eggs go, cook the bacon to your preferred crispness in a skillet or on a sheet pan in a 400F oven. Set aside on paper towels. If you cooked it stovetop, keep a little of the rendered fat in the pan for the toast.
- 4
Toast the bread
Toast the sourdough slices until deeply golden and crisp, about 2 to 3 minutes per side in a skillet with a bit of the bacon fat or butter. This is the foundation, so get it properly crunchy.
- 5
Mash the avocado
Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork, then brighten it with the juice of the whole lime and the zest of half. Season with salt and pepper to taste and mash to whatever texture you like.
- 6
Build and finish
Smear a generous layer of mashed avocado over each slice of toast. Lay on the bacon, then crown each toast with two poached eggs. Finish with flaky sea salt, a little garlic powder, smoked paprika, and a last shower of lime zest. Serve immediately while the yolks are still runny.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Bacon Avocado Toast with Poached Eggs
Created by: SundayBrunchClub
Ingredients
- 1 avocado
- 4 eggs
- 1 lime
- 2 sourdough bread
- 4 bacon
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- flaky sea salt
- black pepper
Instructions
- Get the water readyBring a saucepan filled with at least 3 inches of water to a gentle simmer over medium-low heat. You want lazy little columns of bubbles, never a rolling boil, or the eggs will thrash around and cloud up.
- Poach the eggsCrack each egg into a small mesh sieve set over a bowl and swirl gently to drain off the loose, watery whites, then tip each egg into its own small bowl. Slide the eggs into the simmering water one at a time and set a timer for 2 minutes 43 seconds. Lift them out with a slotted spoon and rest them on a paper-towel-lined plate to wick away the water.
- Crisp the baconWhile the eggs go, cook the bacon to your preferred crispness in a skillet or on a sheet pan in a 400F oven. Set aside on paper towels. If you cooked it stovetop, keep a little of the rendered fat in the pan for the toast.
- Toast the breadToast the sourdough slices until deeply golden and crisp, about 2 to 3 minutes per side in a skillet with a bit of the bacon fat or butter. This is the foundation, so get it properly crunchy.
- Mash the avocadoHalve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork, then brighten it with the juice of the whole lime and the zest of half. Season with salt and pepper to taste and mash to whatever texture you like.
- Build and finishSmear a generous layer of mashed avocado over each slice of toast. Lay on the bacon, then crown each toast with two poached eggs. Finish with flaky sea salt, a little garlic powder, smoked paprika, and a last shower of lime zest. Serve immediately while the yolks are still runny.