Recipe by Jordana Hart | Styling & Photography by Olive and Mango

Packed with protein, healthy fat, energy-revving carbs, and a hearty helping of greens, this recipe for avocado toast is perfect for a quick grab-and-go breakfast, or wow-ing your guests the next time you host brunch. Created by Jordana Hart at, this little slice of heaven will motivate you to start your day and get up and at ‘em.

Bacon, Egg, Avocado Toast

1 slice of sprouted whole-grain bread or your favorite sourdough
½ avocado, smashed
1 soft-boiled egg
2-3 slices of turkey bacon

For the Pickled Red Onion: 
1 red onion, very thinly sliced
½ cup white vinegar
¼ cup boiling water
1 Tbsp coconut sugar
½ tsp of sea salt

For the Topping: 
½ tsp of chili flakes, optional
¼ cup arugula, optional
Pepper + salt, to taste

1. To make pickled red onions, add the sliced onion to a mason jar and cover with vinegar, hot water, coconut sugar, and ½ tsp of sea salt. Use a fork to submerge the onion so it’s covered by the mixture. Set aside. Tip: Pickled red onions are best when marinated for at least 30 minutes, so consider making them the night before and storing overnight in the fridge.

2. Place eggs in a saucepan with water, and bring the water to a rolling boil. Once boiling, turn off heat, but keep the pot on the element for 6 minutes. Once time is up, drain immediately and place eggs in an ice bath (small bowl of cold water filled with ice cubes). Let eggs cool for 5 minutes and then remove and peel. Tip: If you prefer runnier soft-boiled eggs, cook for 5 minutes instead.

3. Meanwhile, sauté a few slices of turkey bacon on medium-high heat until brown or crispy on both sides.

4. Scoop half the avocado into a bowl and smash with a fork.

5. Toast bread and top with smashed avocado. Sprinkle with a touch of sea salt. Layer the remaining ingredients in the following order: Pickled onion, turkey bacon, soft-boiled egg (halved).

6. Top with arugula, chili flakes, and salt and pepper to taste.

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