Bacon Topped Avocado on Toast

Avocado on toast

Avocado is one of the more interesting fruits out there; it has three distinct parts – the “stone”, flesh and skin – none of which seem to be particularly well attached to one another. The flesh is particularly fascinating and is, to the best of my knowledge, somewhat unique in the world of fruit in that it is rich in fats and protein. Indeed, it wouldn’t be unfair to label it the meatiest of all fruits, which as a result of its substantial texture and almost savoury flavour works well in all manner of dishes that other fruits might not. They say bacon goes with anything and everything – this isn’t true… but it does pair well with avocado.

We’re often a little unfair to avocado in the sense that we see it as something of a one trick pony. If someone mentions avocado, it’s likely that your next thought is going to be on the topic of guacamole. Indeed, it’s it features in only one other recipe on frugal feeding – a travesty perhaps, but understandable nonetheless. However, avocado is a delicious fruit and can be used in so many ways. So, if you have any fabulous suggestions about what I can do with future avocados I’d be more than pleased to add them to my repertoire. See what you can come up with!

Avocado on toast

By the way, I’m sorry that I haven’t been blogging delightful new recipes as often as I should – life is a little manic and tiring at the moment!

Bacon Topped Avocado on Toast

Serves 2


• 1 ripe avocado

• 2 rashers of good quality bacon

• A handful of basil

• Two slices of bread, toasted

• 10g butter

• Oil


1. Heat your butter and a little oil in a heavy based frying pan until searing hot. Add the bacon and cook on both sides until crispy.

Avocado on toast

2. Slice your avocado and layer it on two slices of toast. Top with the bacon and scatter a few leaves of basil over the top.

Avocado on toast

Cost: Avocados are more or less in season between the months of spring and autumn. As such, they can be had at a reasonable price most of the year – do a little shopping round you may even get 2 for £1. Consequently, this fantastic lunch for two can be had for little more than £1.70.


88 replies on “Bacon Topped Avocado on Toast”

That’s the most perfect avocado I’ve ever seen (assuming hass variety?)
You’re right about avocados being pushed into one-trick-pony territory, I pretty much only ever use them in guacamole or chopped into salads. A friend once told me they’re amazing baked and take on a whole new character (avocado pizza, I’m thinking could be an interesting experiment!) but I’ve yet to try. I just love them so much in their naked state! That’s my challenge to you then, baked avocado!

My favorite way to eat an avocado is to peel it, pit it, slice it, drizzle it with a squeeze of fresh lime juice, and liberally sprinkle it with sea salt and coarsely cracked pepper. It’s also fabulous atop scrambled eggs with fresh pico de gallo or sandwiched in a warmed tortilla between grilled beef or chicken. Or anything with bacon. 🙂

In Lebanon we make fruit smoothies (that we call fruit cocktails) with it. The avocado cocktail is a base of milk, honey, banana and avocado. It can be drunk as is or as my favorite way, a base for a plethora of fruits, pine nuts or unsalted pistachios with Ashta ( a special type of cream similar to clotted cream).
Another way I like to eat it is in salads or as a spread on a chicken sandwich or sliced on a turkey burger. 🙂

I like to use avocado in my mashed potatoes. Funny color, but healthy and delicious (and great for vegans, instead of butter). There are also some baking recipes out there (avocado chocolate cake and such), but I have not tried them yet. And the chocolate avocado mousse so many people are excited about – yeah, I did not like it very much.

I would eat this every day for lunch! Bacon and avocado… Two of my favorite foods. And I just bought British bacon at the farmers market. Love British bacon!

Bacon! Yum! I am also a serious avocado fan – try some slices with a dollop of chicken salad; one of my favorite salads is avocado slices with peeled grapefruit sections over baby spinach leaves with a french dressing.

Avocado is the best! I use it on sandwiches (including tuna no mayo, adds a nice creaminess), and with poached eggs. I first had it with poached eggs at a brunch spot in NY, and haven’t stopped doing it at home since. There’s a sandwich I’ve had with sardines, avocados and lemon juice that is 100% better than it sounds.

Nom Nom! I brine my own bacon… and if I could find the *right* avocado, I would eat this in a New York Minute. Add to it a slice of the heirloom rainbow tomato? It might go especially nice with my Fresh Greens and Mint Vinaigrette Salad.

As always, you inspire me!

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