Extreme Avocado Toast
Thick sourdough under smashed avocado, crisp bacon, and a soft fried egg with a yolk that runs the moment you cut in.
By Steven Russell
American
Thick sourdough under smashed avocado, crisp bacon, and a soft fried egg with a yolk that runs the moment you cut in.
Avocado toast gets a bad name because most of it is bland. This is the version worth making: a thick slab of griddled sourdough, avocado mashed with lemon and salt, candied-edge bacon, and an egg fried until the whites are set and the yolk still runs.
A dusting of smoked paprika and cracked pepper ties it together, and a few sliced strawberries on the side keep it from feeling heavy. It eats like a full plate, not a garnish.
Cook the bacon in a skillet until crisp, then set it on paper towel and leave a little fat in the pan.
Why The rendered fat is the frying medium for the toast and the egg, and it carries the smoky flavor through the whole plate.Griddle the sourdough in the bacon fat until deep golden and crisp on both sides.
Why Frying rather than toasting gives a crunchier, richer base that holds up under the toppings.Mash the avocado with a squeeze of lemon and a pinch of salt.
Why Acid and salt wake up the avocado and keep it from browning or tasting flat.Fry the eggs in the same pan, sunny side up or over easy, keeping the yolk soft.
Why A runny yolk is the sauce here. It runs into the avocado and soaks the toast when you cut in.Spread the avocado on the toast, layer the bacon, top with the egg, then dust with smoked paprika, salt, and pepper. Serve with strawberries.
Why Building in order, avocado then bacon then egg, keeps each layer distinct instead of sliding off.
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