Avocado and Egg Brunch
Avocado and Egg Brunch is a hearty and satisfying meal that combines crispy sourdough toast, smoky bacon, creamy avocado, juicy tomatoes, and a perfectly soft fried egg. Every bite delivers a wonderful balance of crunchy, creamy, savoury, and fresh flavours, making it ideal for a leisurely breakfast or weekend brunch. Simple ingredients come together to create a café-style dish that is easy to prepare at home.
Avocado and Egg Brunch is a hearty and satisfying meal that combines crispy sourdough toast, smoky bacon, creamy avocado, juicy tomatoes, and a perfectly soft fried egg. Every bite delivers a wonderful balance of crunchy, creamy, savoury, and fresh flavours, making it ideal for a leisurely breakfast or weekend brunch. Simple ingredients come together to create a café-style dish that is easy to prepare at home.
Servings 2 Servings
Ingredients
- 2 slices sourdough bread
- 4 rashers smoked back bacon
- 1 large ripe avocado
- 2 medium ripe tomatoes sliced
- 2 large eggs
- 1 tbsp olive oil or butter
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 pinch chilli flakes optional
- fresh chives Chopped or parsley for garnish
Instructions
- Heat a frying pan over a medium heat and cook the bacon until nicely browned and crisp around the edges. Turn occasionally for even cooking. Remove and drain on kitchen paper.4 rashers smoked back bacon
- While the bacon cooks, toast the sourdough until golden brown and crisp. Place one slice onto each serving plate.2 slices sourdough bread
- Cut the avocado in half, remove the stone and scoop out the flesh. Slice it thinly and season lightly with a little salt and freshly ground black pepper.1 large ripe avocado
- Arrange two rashers of bacon on top of each slice of toasted sourdough.
- Add the sliced tomatoes on the bacon, seasoning them lightly with a little salt and black pepper if desired.Salt, Freshly ground black pepper
- Layer the sliced avocado evenly over the bacon.2 medium ripe tomatoes
- Wipe out the frying pan if necessary and add the olive oil or butter. Crack in the eggs and fry gently over a medium-low heat until the whites are fully set while the yolks remain deliciously soft and runny.1 tbsp olive oil, 2 large eggs
- Carefully place one soft fried egg on top of each stack.
- Sprinkle with freshly ground black pepper, a pinch of chilli flakes if using, and garnish with chopped chives or parsley.Freshly ground black pepper, 1/2 pinch chilli flakes, fresh chives
- Serve immediately while the toast remains crisp and the egg yolk is beautifully runny.
Equipment
- Toaster or grill
Notes
Serving Suggestions:
Crispy hash browns
Breakfast potatoes
Grilled mushrooms
Wilted spinach
Fresh fruit salad
Mixed green salad
Fresh orange juice
Freshly brewed coffee or tea
Cook's Tips:
Use a ripe avocado that yields gently when pressed for the best creamy texture.
Good-quality sourdough holds the toppings well without becoming soggy.
Cook the eggs over a gentle heat to achieve perfectly set whites and rich, runny yolks.
Slice the tomatoes just before serving to keep them fresh and juicy.
For extra flavour, add a squeeze of fresh lemon juice over the avocado before assembling the dish.
Enjoy this brunch fresh from the pan, when the toast is crisp, the bacon is hot, and the egg yolk is ready to flow over the avocado and tomatoes for the perfect finishing touch.
