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Avocado Toast with Bacon

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Ingredients

3 avocados, peeled and cubed
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons sour cream
1/2 teaspoon salt
4 drops Tabasco sauce
6 slices whole grain bread
1/3 cup olive oil
6 slices bacon, crisply cooked and crumbled

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Avocado Toast with Bacon

  • Serves 4
  • Easy

About This Recipe

Okay, I will admit I was late to jump on the Avocado Toast bandwagon. I adore avocados and love guacamole, but for some reason combining avocados and bread for a morning meal just didn’t move me.

Peer pressure finally forced me to try this combination. And I fell in love. What makes my Avocado Toast even better is that I add olive oil, sour cream, and bacon to the mix. And the avocado mixture must be served on really good and dense whole wheat grain bread, toasted until crisp. Please don’t put it on flabby white bread (unless that’s your thing).

It feels kind of silly to give you a recipe for this combination, especially since Nigella Lawson got into “trouble” for doing the same thing on one of her cooking shows last fall. But, as with all food, having a rough guideline before you when you first try something new is helpful. Besides, this recipe has been fine-tuned to perfection.

Steps

1
Done

In a medium bowl, combine the avocados, lemon juice, 2 tablespoons olive oil, sour cream, salt, and Tabasco. Mash with a fork or a potato masher to combine the ingredients, being careful that you leave some of the avocado pieces pretty large. Don’t mash everything to a smooth puree. Set aside.

2
Done

Put the 1/3 cup of the olive oil on a shallow plate. One at a time, dip one side of the bread into the oil to coat. Then toast the bread in a toaster oven, olive oil side up, until it is light golden brown and crisp.

3
Done

Immediately top the bread with some of the avocado mixture and sprinkle with the bacon. Dig in.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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