Avocado, Bacon, & Egg Toast

I hear that there is a toast trend—hearth-baked breads combine with artisanal jams and various other small-batch, bespoke accoutrements to please the palates of hipsters from coast to coast. Well. I’m not one to reject a trend just because it’s a trend (sometimes there’s a reason things get popular, right?), and I happen to think avocado toast is delicious, especially with the addition of crispy bacon and oozy egg. So while I won’t advocate jumping on every bandwagon around, I hope you’ll try this one if you haven’t already. Bonus points for pasture-raised bacon and eggs.

for each toast

• 1 slice bacon, cooked until crisp and broken in half
• 1/3 to 1/2 ripe avocado, sliced
• 1 large egg, soft boiled and peeled
• 1 slice multigrain bread, toasted

1. Toast, then avocado, then bacon, then egg! This is my method for soft boiling an egg: Let the egg come to room temperature, or run it under hot water for a minute. (In my experience this makes the egg less likely to break when it meets the boiling water.) Bring a pot of water to a boil and gently lower the egg into the water. Boil for 6 minutes, remove and run under cold water until cool enough to peel. Older eggs are easier to peel, so buy them at least a few days in advance.