Avocado Bacon Egg Toast with Quick Tomato Jam Recipe

There are few things that thrill me more than an egg and avocado toast combo.

Okay, maybe that’s dramatic. Lots of things excite me. I’m the person who’s always told I’m too enthusiastic, too dramatic, too delighted by everything. I’m unabashedly extra, and I love it.

My life feels like a stream of exclamation points. I’ve wanted to write in some form since I was seven, and clearly that early spark never faded.

But honestly, any topping on toast gets me excited. Toast itself gets me excited. I’m not usually a huge bread person, but toast? Toast is a different universe. Sweet or savory, lightly spread with peanut butter or piled high with ingredients and textures—I don’t discriminate. Crunchy toast with something delicious on top is one thing I could happily eat every day, which is saying a lot for someone who tires of the same foods quickly.

I’ll admit I make sweeping generalizations about people and trends sometimes, but that’s another story.

Let’s talk about the jam.

I’m calling it a jam because I love the idea of tomato preserves on toast—sweet and savory, with the richness of bacon and eggs. I once tried a store-bought heirloom tomato preserve that was incredible, and impatient as I am, I decided to make a quick version at home.

All you need are cherry tomatoes, a bit of sugar, lime juice, garlic, and a splash of apple cider vinegar. Cook the tomatoes until they burst and the mixture breaks down, then puree it and let it cool—the jam will thicken as it cools. It’s wonderfully versatile and bright: spread it on toast, add avocado and bacon, top with an egg, and you’ve got a breakfast that feels indulgent but simple.

There was even a moment when the jam looked like a little face—one of those accidental, decorative owl faces—and I couldn’t help but giggle. I’m not usually into owls, but that tiny surprise made me momentarily charmed.

If you’re already part of the avocado + egg toast club, you likely know how satisfying this combination is: texture, flavor, and satiety all hit the mark. If you haven’t joined yet, consider this your invitation—the initiation is delicious.

Avocado, Bacon and Egg Toast with Quick Tomato Jam

Yield:
2

Total Time:
30 mins

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Ingredients

• 4 slices thick-cut bacon
• 2 large eggs
• 1 avocado, thinly sliced
• salt and pepper for seasoning
• 2 slices thick-cut bread, toasted
• fresh basil for topping

quick tomato jam

• 1 1/2 cups whole cherry tomatoes
• 2 garlic cloves, minced
• 2 tablespoons sugar
• 2 tablespoons fresh lime juice
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Heat a large skillet over medium-low and add the bacon. Cook until the fat renders and the bacon is crispy. Remove to a paper-towel–lined plate to drain.
• Keep the skillet over medium heat and cook the eggs in the bacon grease to your liking—over-easy is perfect here. Season with salt and pepper.
• Thinly slice the avocado and season with salt and pepper.
• To assemble, spread tomato jam on the toast, layer avocado slices, add the bacon, top with the egg, and finish with fresh basil. Devour.

quick tomato jam

• Heat a saucepan over medium. Add tomatoes, garlic, sugar, lime juice, and vinegar. Stir often until tomatoes burst and begin to break down, about 10–15 minutes. Use a spoon to help break them up if needed.
• Transfer to a blender or food processor and puree until smooth. Pour into a jar and let cool at room temperature; the jam will thicken as it cools. Store in the fridge in a sealed container.

Course: Breakfast

Cuisine: American

It’s like summer on a plate.