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Smashed Avocado Toast

4.5 from 2 votes
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4


  • 4 large eggs
  • 4 slices thick-cut bacon (cut into small pieces)
  • 3 avocados (peeled, pitted)
  • 1 lime (juiced)
  • 4 Wolferman’s San Francisco-Style Sourdough Super Thick English Muffins (split, toasted)
  • 2 red radishes (sliced into thin rounds)
  • 1 head frisée lettuce (yellow leaves picked and reserved)
  • Flaky sea salt and freshly ground black pepper
  • 1 teaspoon Aleppo pepper


  • In a medium saucepan of boiling water, submerge whole eggs and cook for 7 minutes.
  • Using a slotted spoon, transfer eggs to an ice bath.
  • When cold, carefully peel eggs, cut into quarters, and set aside.
  • Egg whites should be set and yolks should be thick and creamy.
  • Meanwhile, in a medium frying pan over medium heat, cook bacon, flipping occasionally, for 5 minutes, or until crisp. Drain, reserving crisped bacon.
  • In a medium bowl, combine avocados and lime juice.
  • Using potato masher or fork, mash avocados to an even consistency.
  • Season with salt.
  • Spoon avocado mixture evenly over each toasted Wolferman’s English Muffin half, top with two quarters of soft-boiled egg, bacon, 3 radish slices, and some frisée.
  • Sprinkle with salt, black pepper, and Aleppo pepper and serve.


Make-Ahead: Soft-boiled eggs can be cooked and peeled up to one day ahead, covered and refrigerated.
Author: Curtis Stone
Course: Breakfast
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