Avocado Toast with Crispy Bacon, Roasted Tomatoes, and Poached Eggs
Modern meets traditional with this delicious bacon, roasted tomato, and poached egg avocado toast. You’ve got crispy bacon rashers, poached egg, and cherry tomatoes on a bed of mashed avocado on grilled bread. Serve it with fresh orange juice or hot coffee for some classic American diner vibes!
Ingredients You’ll Need
To make this dish, you’ll first need the following (for 4 servings):
- Avocados – 2 avocados
- Bread – 4 thick slices of bread (about 3/4-inch thickness) (Multigrain, sourdough, and olive bread are all good choices. I used a Kalamata olive bread in the picture, but I’ve made this recipe with a lot of types of bread, including sourdough and multigrain.)
- Cherry Tomatoes – 2 cups cherry tomatoes
- Bacon – 8 bacon slices
- Eggs – 4 eggs
- Arugula – 1 cup arugula
- Olive Oil – 3 tbsp extra-virgin olive oil (1 tbsp for roasting the cherry tomatoes and 2 tbsp for brushing on the bread slices)
- Salt – a pinch of kosher salt or flaky sea salt
- Black Pepper – a pinch of freshly ground black pepper
- (Optional) White Wine Vinegar – 1 tbsp white wine vinegar (for poaching the eggs), optional
How to Make it (Step-by-Step)
Step 1 – Preheat the oven to 400°F (200°C). Add the bacon to a baking sheet.
Pro tip: Cover the baking sheet with baking paper for easier cleanup. If you don’t have baking paper, don’t worry! You don’t need it (it’s simply to make it easier to clean up after cooking).
Toss the cherry tomatoes with 1 tbsp of olive oil and a pinch of salt and pepper. Add the cherry tomatoes to a second baking sheet.
Step 2 – Place the bacon and tomatoes in the preheated oven at 400°F (200°C).
Cook the bacon in the oven until crispy (about 15-16 minutes). The one pictured below took 16 minutes. As all ovens are different, start checking after about 10 minutes and take it out when it’s done to your desired crispiness.
Roast the tomatoes for about 10-12 minutes in the oven at 400°F (200°C). As with the bacon, you can check on the tomatoes after about 10 minutes and take them out when you’re happy with how roasted they are.
Step 3 – While the bacon and tomatoes are in the oven, toast the bread. Brush the sliced bread with olive oil on both sides. Then, grill the bread slices in a skillet, grill pan, or cast iron pan for a couple of minutes on each side over medium-high heat until lightly browned and toasted.
Step 4 – After making the toast, poach the eggs using your favorite method. Below, is my method for poaching eggs.
To a large pot (over high heat), add water and bring it to a boil. Then, reduce the heat to low so the water is only gently simmering, and optionally, add 1 tablespoon of white wine vinegar. You can still poach the eggs without the vinegar! The vinegar simply helps set the egg whites faster.
Swirl the water with a large spoon to create a small vortex. Crack an egg into a small bowl and gently add it to the center of the small vortex. Repeat with the other 3 eggs. You can cook all 4 at the same time in a large pot.
Cook the eggs for about 3 minutes until the whites have set and are firm, but the yolks are still runny.
Remove the eggs from the water (using a strainer spoon or a slotted spoon) and drain the eggs on a paper towel. Add a pinch of salt to the eggs while still hot.
Step 5 – Prepare the assembly board (toasted bread, avocado, roasted tomatoes, crispy bacon, arugula, and poached eggs).
Step 6 – Assemble the toast. First, add the mashed avocado to the toasted bread. Then, add the roasted tomatoes, the crispy bacon on top, and then the arugula. The bacon will act as the bed for placing the poached egg on top. When we cut into the poached egg, the runny egg yolk will act as a sauce that brings together all the ingredients.
Look how rustic and beautiful it is! I always like to serve my avocado toast in pairs. If one is enough for you, you can always put the other away to eat a little later on.
Oh, wow! Cut into that poached egg, and let the yolk ooze over that crispy bacon and charred skin of the roasted tomatoes. What a sight to behold!
Crispy bacon and poached eggs are stalwart breakfast ingredients, and this is a really fun way to enjoy them.
Want More Avocado Toast?
The fun doesn’t stop here! Some of my favorite avocado toast combos include scrambled egg and pesto, feta and roasted tomatoes, and smoked salmon with creme fraiche and herbs.
Be sure to bookmark the site and this page. I plan to do more avocado toast recipes in the near future, and will add them as I go.
For now, enjoy this rich, hearty, and delicious avocado toast combo. If you made it and loved it, please leave a review below.
Printable Recipe Card
Avocado Toast with Crispy Bacon, Roasted Tomatoes, and Poached Eggs
Ingredients
- 2 avocados
- 4 thick slices of bread about 3/4-inch thickness (Multigrain, sourdough, and olive bread are all good choices. I used a Kalamata olive bread in the picture, but I’ve made this recipe with a lot of types of bread, including sourdough and multigrain.)
- 2 cups cherry tomatoes
- 8 bacon slices
- 4 eggs
- 1 cup arugula
- 3 tbsp extra-virgin olive oil 1 tbsp for roasting the cherry tomatoes and 2 tbsp for brushing on the bread slices
- a pinch of kosher salt or flaky sea salt
- a pinch of freshly ground black pepper
- 1 tbsp white wine vinegar for poaching the eggs, optional
Instructions
Cook the bacon and tomatoes.
- Preheat the oven to 400°F (200°C). Add the bacon to a baking sheet. Pro tip: Cover the baking sheet with baking paper for easier cleanup. If you don’t have baking paper, don’t worry! You don’t need it (it’s simply to make it easier to clean up after cooking).
- Toss the cherry tomatoes with 1 tbsp of olive oil and a pinch of salt and pepper. Add the cherry tomatoes to a second baking sheet.
- Place the bacon and tomatoes in the preheated oven at 400°F (200°C). Cook the bacon in the oven until crispy (about 15-16 minutes). The one pictured below took 16 minutes. As all ovens are different, start checking after about 10 minutes and take it out when it’s done to your desired crispiness. Roast the tomatoes for about 10-12 minutes in the oven at 400°F (200°C). As with the bacon, you can check on the tomatoes after about 10 minutes and take them out when you’re happy with how roasted they are.
Toast/grill the bread.
- While the bacon and tomatoes are in the oven, toast the bread. Brush the sliced bread with olive oil on both sides. Then, grill the bread slices in a skillet, grill pan, or cast iron pan for a couple of minutes on each side over medium-high heat until lightly browned and toasted.
Poach the eggs.
- After making the toast, poach the eggs using your favorite method. Below, is my method for poaching eggs.
- To a large pot (over high heat), add water and bring it to a boil. Then, reduce the heat to low so the water is only gently simmering, and optionally, add 1 tablespoon of white wine vinegar. You can still poach the eggs without the vinegar! The vinegar simply helps set the egg whites faster. Swirl the water with a large spoon to create a small vortex. Crack an egg into a small bowl and gently add it to the center of the small vortex. Repeat with the other 3 eggs. You can cook all 4 at the same time in a large pot. Cook the eggs for about 3 minutes until the whites have set and are firm, but the yolks are still runny.
- Remove the eggs from the water (using a strainer spoon or a slotted spoon) and drain the eggs on a paper towel. Add a pinch of salt to the eggs while still hot.
Assemble the toast.
- Prepare the assembly board (toasted bread, avocado, roasted tomatoes, crispy bacon, arugula, and poached eggs).
- First, add the mashed avocado to the toasted bread. Then, add the roasted tomatoes, the crispy bacon on top, and then the arugula. The bacon will act as the bed for placing the poached egg on top. When we cut into the poached egg, the runny egg yolk will act as a sauce that brings together all the ingredients.
You Might Also Like
Can’t get enough avocado toast? Don’t forget to keep this one saved to one of your breakfast or brunch boards, so that you always have it on-hand.
