Creamy Avocado Toast Topped with Perfect Poached Eggs

Avocado Toast with Poached Eggs and Bacon

• 2 Slices – Sourdough or Bread of Choice
• 1 – Large Avocado, Smashed
• ¼ – Lemon, Juiced
• 4 – Eggs
• 6 – Steaky Bacon Rashers
• Seasoning To Taste
• Flat Leaf Parsley

Chilli Oil

• ½ Cup (125g) – Sambal Oelek
• ½ Cup (125ml) – Sunflower Oil
• 2 Tbsp (40ml) – Lemon Juice
• ½ – Lemon, Zest
• 1 – Garlic Clove, Grated
• 5g (0.2oz) – Ginger, Peeled & Grated
• 1 tsp (10g) – Dijon Mustard
• Seasoning To Taste

Make The Chilli Oil

• Whisk the sambal, oil, lemon juice and zest, garlic, ginger and Dijon together until smooth. Taste and adjust the seasoning and acidity as needed. Set aside.

Cook The Bacon

• Start the bacon in a cold pan and heat to medium so the fat renders slowly. Cook until the bacon is golden and crisp, then transfer to paper towel to drain. Keep the rendered fat in the pan for toasting the bread.

Toast The Bread In Bacon Fat

• Place the bread slices in the pan with the bacon fat and toast 2–3 minutes per side, until golden and crisp.

Prepare The Avocado

• Scoop the avocado into a bowl and mash with a fork. Stir in lemon juice, a pinch of salt and cracked pepper, leaving some texture.

Poach The Eggs

• Bring a saucepan of water to a gentle simmer. Optionally add a splash of vinegar and stir to create a gentle vortex. Crack eggs into small bowls and slip them into the water. Poach about 2½ minutes for runny yolks. Lift with a slotted spoon and drain briefly on paper towel.

Assemble

• Spread smashed avocado over the bacon-fat toasted bread, top with a poached egg, crumble the crispy bacon over it, then drizzle with chilli oil. Finish with a light dusting of paprika, cayenne or sumac and a sprinkle of parsley.

Serve

• Serve immediately while warm, with an optional lemon wedge on the side.