Avocado Bacon Open Toast

Steps

How to make it

Prep 18 min · Cook 14 min

1. Slice 2 baguette rolls crosswise; butter the cut sides and bake at 180°C / 350°F 5–7 minutes until golden and lightly crisp (or toast both sides in a dry skillet over low heat).
2. Cut 80 g bacon into small pieces; in a dry skillet over medium-low heat, render 3–4 minutes until fat releases and edges are crisp; blot excess fat with paper towels.
3. Halve and pit 1 avocado, slice the flesh thinly; drizzle a little lemon juice to prevent browning if you like.
4. Bring a saucepan of water to a boil with 1 tbsp vinegar; reduce to low and stir a gentle whirlpool with a spoon; crack in 2 eggs and poach about 3 minutes until whites set and yolks runny; drain well.
5. On toasted baguette, layer avocado slices and bacon; place 2 poached eggs on top.
6. Drizzle 1 tbsp olive oil, sprinkle 1/3 tsp sea salt and 1/4 tsp cracked black pepper, add balsamic to taste, and serve hot.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins