Name: Million Dollar Avocado Toast
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 slices whole grain sourdough bread (1/2" thick); ½-1 pound asparagus; 4 slices center cut bacon (chopped, divided); 4 large eggs; 2 medium Hass avocados (sliced); ½ cup pico de gallo; ½ cup low fat or fat free feta cheese (divided); 2 tablespoons everything bagel seasoning (divided); nonstick cooking spray or olive oil; sea salt (to taste); cracked black pepper (to taste); green onions (chopped, to garnish (optional)); parsley (chopped, to garnish (optional)); red pepper flakes (to garnish (optional)); hot sauce (to garnish (optional))

^{Avocado toasts can never be overrated if you make it this way for your next brunch. It’s a perfect energy boosting, morning healing meal that’ll make you feel like a million bucks! Consider this that special “cheat day” treat that really shouldn’t have too much guilt attached. These are fast, filling and perfect for your next Sunday mid-morning gathering.}

Let’s be real…this recipe is designed for those who have a big day ahead of them and need something with substance. Or…for those that had a rough night behind them and need something to coat their stomach and soften that annoying little headache. Either way, avocado toast is the way to go because ain’t nobody ordering a salad!

Now I know adding avocado to toast has become super trendy and we may be at the point of them being overrated. They’re so not! This is one of my favorite things to see on a menu. If you tell me it’s coming with bacon, eggs and cheese then I am even more invested. The balance of it all is perfect. It’s an all in one brunch!

I really do try to incorporate some sort of vegetable or produce in my brunch meals but it’s hard when all you want is fat and carbs. This is great because it doesn’t involve heavy fried potatoes weighing you down because nothing is fried. In fact, that added vegetable truly compliments the plate as a whole and makes you feel like you’re doing something healthy for your body.

Fats and carbs make some people cringe, trust me, I’ve been that person, but it really does give you the energy you need. Great healthy fats from the avocado and a little from the egg yolks are great additions to any diet. The bread is super grainy and you don’t need a ton of it. It really just holds the best parts of the meal.

I had to add something salty like bacon and a little feta too. Center-cut bacon crisps up better because it’s less fat and more of the protein. The asparagus, however, makes this meal next-level fancy. Roasted with sea salt and pepper, it’s great for flavor, texture and just another little fiber boost.

Where this recipe COULD trip you up is the egg cooking process. Maybe it’s me. It’s probably me. I am the worst at poaching eggs. I went through the steps several times and several eggs. No eggs were wasted or brutally destroyed during the making of this recipe. For more poached egg tips (microwave tips) see recipe below.

The most special part about this meal is it’s not a ton of work especially if you’re making it for a few friends. In fact, why not make an avocado toast board.

Toast some slices of bread
Crisp up and chop bacon
Smash a few avocados for spread
Roast an entire tray of asparagus (or another hearty green vegetable)
Poach or fry eggs on a baking sheet
Lay out pico de gallo, cheese, seasonings and hot sauces

This would be an incredible build-your-own brunch spread and then not everything is assembled too early. This also leaves you a little more time for yourself to pour some mimosas and allow your friends to make their own.

No matter when or how you serve this, make it a priority to try it. I promise it won’t disappoint regardless of who needs it and why they need it!

5 from 1 vote

Million Dollar Avocado Toast

Print Recipe

Avocado toasts can never be overrated if you make it this way for your next brunch. It’s a perfect energy boosting, morning healing meal that’ll make you feel like a million bucks! Consider this that special “cheat day” treat that really shouldn’t have too much guilt attached. These are fast, filling and perfect for your next Sunday mid-morning gathering.

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Ingredients

4 slices whole grain sourdough bread 1/2" thick
½-1 pound asparagus
4 slices center cut bacon chopped, divided
4 large eggs
2 medium Hass avocados sliced
½ cup pico de gallo
½ cup low fat or fat free feta cheese divided
2 tablespoons everything bagel seasoning divided
nonstick cooking spray or olive oil
sea salt to taste
cracked black pepper to taste
green onions chopped, to garnish (optional)
parsley chopped, to garnish (optional)
red pepper flakes to garnish (optional)
hot sauce to garnish (optional)

Instructions

Preheat the oven to 375°.
Slice 1/2 inch thick pieces from a sourdough loaf. Toast in the oven for about 6-8 minutes until the bread it slightly golden. Remove and let cool.
Cut or snap the ends off the asparagus. Lay on a foil lined baking sheet with a drizzle of olive oil or nonstick cooking spray. Sprinkle with a little salt and pepper and roast for 10-12 minutes depending on the thickness of the asparagus.
Remove and let cool.

For the bacon:

Line a microwave-safe plate with a few layers of paper towels. Lay bacon slices on the paper towels in one single layer. Top with another paper towel to avoid splattering. Cook for about 4 minutes on high. Remove and let cool before chopping.
For the eggs:
Cook each egg individually and allow the eggs to cool slightly in between cooking.
Use a large microwave safe mug and fill the mug half way up with water. Carefully crack one egg into the mug and gently poke the yolk with a sharp ended knife. Top the mug with a saucer or some sort of cover.
Cook on high for 30-40 seconds and then check. The whites of the egg should no longer be transparent and you should almost hardly see any yolk. (See notes and tips below).
Cook for an additional 10-60 seconds, checking after every 10-15 seconds. Pour the egg into a slotted spoon and then rest the egg carefully onto a stack of paper towels.
Slice the avocado into thin slices and spread about 1/2 an avocado on each piece of bread. Evenly sprinkle everything bagel seasoning onto all the avocado.
Top with 2-4 asparagus spears. Then add one egg to each toast. Top the toasts with cheese, pico de gallo, bacon crumbles and sprinkle evenly over all the toasts.
Top with any additional toppings such as hot sauce, herbs, salt and pepper.

Notes

How long does it last and where?

If you make and assemble everything at once, you’re looking at a couple of hours to eat this and enjoy it how it should be enjoyed.

Avocado is really difficult to preserve (even though we have seen all the hacks). The minute it’s smashed onto a piece of bread then you need to eat it relatively soon.

If you make everything for guests to assemble it to order then you can put everything in the fridge for a day or so.

Can you freeze it?

Nope!

Substitutions?

This was just the way I wanted to make it because I knew the flavors worked but I can give you a few different swaps.

Mix out the cheese for…crumbled blue, parmesan or goat cheese.

Swap out the bread for anything crusty, whole wheat, whole grain, or a french baguette. It needs to be sturdy and thick.

Get creative with the vegetables and choose one or even two different veggies. Zucchini, peppers, squash, onions and tomatoes all work and are just as great roasted or grilled.

For the toppings add pretty much anything you want. I added a chunky pico de gallo that was seasoned with Italian herbs. You can add hot sauce (of course) or sriracha, pesto, sesame seeds (instead of everything bagel seasoning) and all the fresh herbs you want.

Turkey bacon or any kind of bacon would work for this. Extra crispy, please!

Tips and Tricks

The big focus here is how to cook the egg. Poaching an egg is not the easiest, at least not for me. I have yet to master the process of poaching an egg in boiling, moving, vinegar water. It’s just not my thing.

You can easily fry an egg and keep the center runny. If you want to scramble eggs or vegan egg substitute to top the toast, it’ll be fine. The runny eggs is truly a treat on the toasts though.

Poaching an egg:

In the instructions I will give you the basics to do it but I won’t say that I did it perfectly and it does take a few extra tries.

- Microwaving them was the fastest option to make several. Judge away but it worked better than me attempting that boiling pot again.
- Cover the mug with a saucer. It helps keep the steam and heat inside the mug and helps for even cooking.
- There is no perfect amount of water but there is such a thing as too little. If you fill the water to the top (not to the tippy top but 3/4ths of the way) then it’s fine. The egg needs to be submerged.
- Check the cooking process regularly. After the first 30 seconds, you may need 10-15 increments to check how it is cooking through. The minute you see little to no yellow from the yolk, you’re done. If you see only white then it’s probably overcooked.
- You’ll know if it’s perfect if you see the center super jiggly and you have to be extra careful removing the egg from the mug.
- Use a slotted spoon and carefully pour the egg into the spoon and then rest on a stack of paper towels.
- Keep in mind it continues cooking while it sits so if it looks a little under done and you’re not trusting the process, it’ll be fine. You just don’t want to see too much yellow.
- After cracking the egg into the water-filled mug, gently, ever so slightly, poke a tiny hole in the yolk. It’ll look like you did nothing but that prevents the egg from exploding.

You’ll see in this recipe, the microwave could be your best friend.

For the assembly of these toasts, there is no perfect way of doing it, so you just have to make what you like.

What to serve with it?

Anything brunch related. See recipes below that pair well with this or that are similar.

And mimosas or Bloody Marys. Always with a mimosa and/or a Bloody Mary…

***Nutritional Information: This is subject to change based on amounts and the type of ingredients. This includes sodium levels based on how much salt is added in the process***