Classic Avocado Toast With Bacon and a Fried Egg
This one is short and quiet: fifteen seconds of avocado toast being made, no talking, just the sounds of the kitchen. It is also, if you ask us, the classic American version of avocado toast — sourdough, a whole Hass avocado, bacon, a fried egg and hot sauce.
What goes on it
One slice makes a proper breakfast.
- Sourdough bread, toasted
- 1 medium Hass avocado
- Bacon crumbles
- 1 fried egg, cooked over medium
- Hot sauce of your choice
How to put it together
Toast the sourdough well so it stands up to the toppings. Spread the avocado across it; a fork works if you like it chunky. Scatter the bacon over the avocado, lay the egg on top, and finish with as much hot sauce as you like.
Over medium is the sweet spot for the egg. The white is set, and the yolk is soft enough to run into the avocado without soaking the toast.
Choosing the avocado
A full medium avocado on one slice sounds like a lot until you taste it. You want fruit that gives to gentle pressure but is not mushy. If yours has wrinkles or dark patches on the skin, that does not necessarily mean it has gone off; we explain how to check in how to tell if an avocado is bad.
Why Hass works so well on toast
Hass is the natural choice for toast because its flesh is rich and spreads easily. That is not just us talking. When Rudolph Hass finally tasted the fruit from the chance seedling he planted in La Habra in 1926, what won him over was the creamy flesh, the nutty taste and the lack of fiber — exactly the things that make it spread smoothly on a slice of sourdough. The variety was patented in 1935 and went on to become the avocado most of us know.
Hass has another practical advantage: its skin turns from green to black as it ripens, so the color helps tell you when it is ready. The dark skin also hides small bruises and marks, so judge by a gentle squeeze rather than looks alone.
Does the time of year change the avocado?
It can. California Hass has a long season, and the University of California growers’ handbook notes that very early-season Hass is not as palatable as mid-season fruit, while late-season fruit can turn rancid quickly once it softens. The practical takeaway for toast: late in the season, eat your avocados soon after they ripen rather than leaving them sitting on the counter.
If the green going brown on leftover avocado bothers you, it is worth knowing that varieties differ. Reed, a big round green avocado found in Carlsbad in 1948, is noted for a cut surface that does not darken.
If you want to try other types, our guide to avocado varieties covers how each one tastes and what it is best for. And for a savory lunch in the same spirit, Becca’s tuna salad-stuffed avocados are a summer staple here.
Every avocado in our boxes is picked the week it ships, so it arrives firm and ripens on your counter, ready for toast. Our 4lb and 6lb Hass boxes ship free in season, and between harvests you can join the waitlist on either page. Until the trees are picking again, the avocado scoop, the Hawaiian shirt and our hats ship year-round.
Classic Avocado Toast
Ingredients
- 1 sourdough toast slice
- 1 egg fried over medium
- 1/2 medium avocado
- 1 slice bacon cooked and crumbled
- hot sauce drizzle on top
- salt and pepper to taste
Instructions
- Cook your bacon however you like. Cook it well done so it crumbles nicely. Set aside.
- Fry your egg (I did mine right in the bacon grease!)
- While your egg is frying, toast your bread.
- Prepare your avocado. Cut in half, scoop out and place on a cutting board. Slice the avocado into long slices. This works best with an almost ripe avocado that’s a bit on the firm side.
- Build your toast! First spread your avocado slices, then put your fried egg on top, then sprinkle your crumbled bacon.
- Add your hot sauce, salt, and pepper.
- Enjoy!
This post is part of our guide to choosing, ripening and using avocados.
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