Loaded avocado toast, but make it worth waking up for. Crispy sourdough, a runny egg, and a drizzle of chili crunch. This is the breakfast you make when there’s nowhere to rush off to.
Who says avocado toast has to be boring? Not the plain mashed-avocado-on-bread situation, but the fully loaded, slightly messy version that actually fills you up. This loaded avocado toast with bacon and egg is what I make on the mornings I’m not rushing anywhere, the kind of breakfast that deserves a second cup of coffee and maybe a seat outside if the weather’s nice. Crispy sourdough, creamy avocado, salty bacon, a runny egg, and a drizzle of chili crunch on top. It’s a lot on one slice of bread, and that’s exactly the point.
Why you’ll love this recipe
- One slice of good sourdough carries everything, no fork needed until the yolk breaks
- The bacon grease doubles as the cooking fat for the egg, so nothing goes to waste
- Ready in about 15 minutes but tastes like a weekend brunch order
- Endlessly adaptable if you want to swap the protein or heat level
Ingredient notes
Sourdough holds up best here since it’s sturdy enough for a loaded topping without going soggy. If your avocado is on the firmer side, a squeeze of lemon while mashing helps loosen it and keeps the color bright. Crispy chili oil is doing a lot of the flavor work, so don’t skip it. A basic red pepper flake chili oil works fine if that’s what you have on hand.
Step-by-step
Start the bacon in a cold pan and bring the heat up slowly. This renders more fat and gets you crispier edges without burning. Once it’s done, set it aside on a paper towel and don’t wipe out the pan. Crack the egg right into that bacon fat and let it cook low and slow so the white sets fully while the yolk stays loose.
While that’s happening, slice your tomato and get your bread in the toaster on the darker setting. You want real crunch here, since this toast is carrying a lot of weight. Mash the avocado directly onto the warm toast with a fork, season it right there with salt and pepper. Layer the tomato slices next, then the basil, then break up the bacon over the top.
Slide the egg on last so the yolk sits proudly in the center, then finish with a good drizzle of chili crunch and a few more basil leaves if you’re feeling generous.
Tips for success
- Cook the egg low and slow. A too-hot pan sets the white fast but leaves the yolk underdone or worse, breaks it early
- Toast the bread darker than feels natural. It needs to hold up under the toppings
- Season the avocado directly on the bread, not in a separate bowl, so the salt and pepper actually reach every bite
Variations or substitutions
Swap the bacon for prosciutto if you want something saltier and thinner, or leave the meat out entirely and add a sprinkle of everything bagel seasoning instead. No chili crunch on hand? A few dashes of hot sauce or even good olive oil works too.
For a version with a slightly Mediterranean lean, try crumbled feta in place of the crispy chili oil.
Storage and make-ahead
This one’s best assembled and eaten right away since the avocado browns and the toast softens fast. That said, you can crisp the bacon ahead of time and keep it in the fridge for a couple of days, which cuts your morning-of work down to just the egg and toast.
FAQ
Can I make this ahead of time?
Not fully assembled, but you can prep the bacon in advance and store it in the fridge, then just reheat it briefly while your egg cooks.
What’s the best bread for this?
A sturdy sourdough or a good country loaf. Anything too soft will get soggy under the toppings.
Can I use a different egg style?
Yes. A poached egg or over-easy both work well here if sunny side up isn’t your thing. You want that yolk to stay runny either way.
Is this good for meal prep?
It’s really more of a made-to-order breakfast, but if you’re feeding a crowd, my Spring Garden Toast with Jammy Eggsis a good one to prep components for ahead of time.
Pairing suggestions
If you’re setting this out for a slow weekend brunch, it pairs beautifully alongside my Quick Marinated Cherry Tomatoes for something bright and acidic on the side. And if one toast isn’t enough, my Heirloom Tomato Toast with Lemon Herb Sardines makes a great second course for a toast board spread.
Loaded Avocado Toast with Bacon and Egg
Ingredients
Method
- Cook the bacon in a cold skillet over medium heat until crispy. Remove and set aside on a paper towel.
- In the same pan, using the bacon grease, fry the egg sunny side up over low heat until the whites are set and the yolk stays runny. Season with salt and pepper.
- Toast the sourdough until deeply golden and sturdy.
- Mash the avocado directly onto the warm toast and season with salt and pepper.
- Layer the tomato slices and basil leaves over the avocado.
- Top with crumbled bacon, then the fried egg.
- Drizzle with crispy chili oil and garnish with extra basil.
- Serve immediately.
Notes
- Best enjoyed fresh, as the avocado and toast don’t hold well.
- Bacon can be cooked a day ahead and reheated.
- Swap chili oil for hot sauce if that’s what you have on hand.
