Australian Style Breakfast

Bacon & Eggs On Toast With Mashed Avacado

Our Australian Sister-In-Law showed us a tasty breakfast that we are really enjoying at the moment, so thought we’d share.  It’s a pretty straight forward breakfast dish, but uses avacado instead of buttering the slices of bread to add a wonderful creamy texture and flavour, as well as being a good fat and superfood. It’s extremely simple to make, delicious and relatively healthy. 

Our Sister-In-Law referes to it as smashed avo with bacon and eggs.

Ingredients (serves 2)

  • 2 slices of bread
  • 1 ripe avacado
  • 2 eggs (fried or poached)
  • 4 rashers of streaky bacon
  • Pepper (no salt required)


  • De-stone the ripe avacado and scrape out the flesh into a bowl and mash/ “smash” into a paste like texture.

  • Heat a pan of water until ther is a rolling boil. Add a splash of white wine vinegar to set the eggs nicely.
  • Grill your streaky bacon till crispy and golden.
  • Crack your eggs into a ramakin and place into the simmering water that you have stirred to create the swirling effect.

  • Toast your bread
  • Paste the avacado onto the slices of bread.
  • Remove the poached eggs from the water and drain on kitchen paper.
  • Add the bacon and poached eggs.
  • Season with pepper.


  • Instead of the eggs, you could use feta cheese.
  • You can spice up the dish with a little chilli.

This is a very simple and well known breakfast/ brunch dish that has the little twist of the “smashed” avacado that gives it an extra creamy texture.

Please share this with your friends and any staple go-to breakfast dishes that you enjoy.

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