Ultimate Avocado Toast

Ingredients

• 2 (regular-sized) slicessourdough (or wholemeal bread)
• 1 large (or 2 small)avocado
• Juice from 1/2lime
• 2 teaspoonscumin
• To tastesea salt and pepper
• 2 slicescentre-cut bacon (or turkey, carrot, beef, pork or another type)
• 1 mediumwhite onion, sliced
• 2 largeeggs
• To tastecracked pepper
• To tastered pepper flakes

Instructions

1. 1

   Toast the bread

   Lightly spray the sourdough slices with olive oil and toast them in an oven or toaster to your preferred level of doneness. Set aside.

2. 2

   Mash the avocado

   Mash the avocado in a bowl, then mix in the lime juice, cumin, sea salt and pepper. Set aside.

3. 3

   Cook the bacon

   Heat a cast-iron skillet over medium-high heat. Add the bacon once the pan is hot; when it releases from the skillet, turn it over. Cook both sides, then transfer the bacon to a paper towel to drain and firm up.

4. 4

   Caramelise the onion

   Add the sliced onion to the skillet with the bacon fat and cook for at least 10 minutes, until caramelised to your liking. Add a pinch of sea salt as it cooks, then remove the onion from the skillet.

5. 5

   Fry the eggs

   Add the whole eggs to the skillet and cook sunny-side up, or to your preferred doneness, until the translucent whites have turned fully white.

6. 6

   Build the toast

   Top one slice of sourdough with half the avocado mash, caramelised onion, one slice of bacon and one egg. Repeat with the remaining ingredients and slice of toast.

7. 7

   Garnish and serve

   Finish with cracked pepper and red pepper flakes, then enjoy.

What is avocado toast?

Avocado toast is a simple dish of mashed or sliced avocado served on bread, with toppings that vary from one version to another. This recipe takes a Latin American-inspired route, seasoning the avocado with lime and cumin.

Here, smoky bacon, sweet cooked onion and a fried egg make the toast more substantial. Sourdough adds a tangy flavour and a sturdy base for the toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 16g protein, 32g carbs, 27g fat.

The bread provides most of the carbohydrates, while avocado and bacon contribute much of the fat; the egg and bacon supply protein. For a more balanced plate, serve a portion with fresh vegetables or fruit alongside.

The avocado seasoning

Cumin: its earthy warmth gives the avocado a savoury edge, while lime juice adds brightness. Mash the avocado to your preferred texture, from mostly smooth to a little chunky.

Salt and pepper: season the mash to taste, remembering that the bacon will add saltiness too.

Getting the onion tender

Bacon fat: cooking the onion in the same skillet lets it pick up savoury flavour. Keep the heat at medium-high and allow at least 10 minutes for the onion to soften and caramelise.

Sea salt: a pinch during cooking is included in the method. Stir the onion as needed so it cooks evenly in the pan.

Cooking the bacon

Wait for the bacon to release: when a slice lifts from the skillet without sticking, it is ready to turn. Cook the other side, then drain it on a paper towel as directed.

The recipe allows different bacon types, including turkey, carrot, beef or pork. Cooking times can vary, so use the change in appearance and texture to judge when yours is done.

When the eggs are ready

For sunny-side-up eggs, cook until the whites have changed from translucent to fully white. If you prefer a firmer yolk, cook the eggs to your preferred readiness as the method allows.

Prepare the eggs after removing the onion from the skillet, then assemble the toast while the toppings are ready to serve.

Choose and toast the bread

Sourdough brings a tangy flavour and holds up well beneath the avocado and toppings. Wholemeal bread is the alternative specified in the ingredients.

Toast the slices in an oven or toaster to your preferred readiness. A firmer, well-toasted slice is easier to handle once loaded.

Serving the toast

Divide the toppings evenly between the two slices, adding half the avocado, onion, bacon and egg to each. Cracked pepper and red pepper flakes finish the dish with extra savoury warmth and heat.

Serve straight away while the toast is crisp and the eggs are freshly cooked. The recipe works as a breakfast or a quick lunch.

Recipe notes & tips

• Toast the bread while preparing the toppings to keep the total cooking time manageable.
• Mash the avocado just before assembling so it stays fresh.
• Let the bacon release from the skillet before turning it rather than pulling it up early.
• Give the onion at least 10 minutes to soften and caramelise.
• Divide each topping evenly so both slices have a similar balance of flavours.
• Add cracked pepper and red pepper flakes just before serving.

Variations

• Change the bacon: use turkey, carrot, beef, pork or another type as suggested in the ingredients.
• Use wholemeal: swap the sourdough for wholemeal bread.
• Adjust the cumin: use less for a subtler flavour or add more if you enjoy its earthy taste.
• Choose your egg style: cook the eggs to your preferred readiness instead of sunny-side up.
• Add more heat: finish with extra red pepper flakes to taste.

Common mistakes to avoid

• Turning the bacon too soon: wait until it releases from the skillet, then flip it.
• Rushing the onion: cook it for at least 10 minutes to give it time to caramelise.
• Overcooking the toast: check it as it cooks and remove it when it reaches your preferred readiness.
• Assembling unevenly: divide the avocado, onion, bacon and eggs between the two slices.
• Serving too late: assemble and serve once the eggs are cooked to help the toast stay crisp.

How to store

For the best texture, assemble and eat the toast straight away. If storing components, refrigerate them separately in covered containers and reheat the bacon and onion in a pan; toast fresh bread and cook the eggs just before serving.

Frequently asked questions