Avocado, bacon and eggs smash

Posted on January 6, 2014


Smashed avocado alongside bacon and eggs has pretty much become ubiquitous on brunch menus across Melbourne. It’s not too hard to see why; we’re all trying to pack more greens into our meals and it’s helpful to start the day off on the right foot. But with popularity comes uniformity and we’ve become all too accustomed with seeing smashed avocado served in a particular way – usually on as a standalone side for poached or scrambled eggs. Luckily Alfa Bakehouse (42 Anderson Street, Yarraville VIC) has found some room for creativity and served up their avocado smash in quite a different way. So different in fact that the waitstaff felt compelled to “warn you that our smashed avo isn’t what people usually expect, it’s served all mashed up together” when they handed us the menu. Evidently they’ve been getting a few bewildered looks when dishing up their version of smashed avo out to customers. I was rather intrigued by this disclaimer they’ve put on the dish and so it became my brunch order. The verdict? I’m a total convert, mashing up avocado with the rest of your breakfast is a brilliant idea. I love it so much I’ve gone on to make a copycat version!


Apologies for not having a picture of the original dish sampled from Alfa Bakehouse. It looks roughly the same with some minor alterations. Since I’ve gotten a bit older, I’m less inclined to take pictures when eating out hence the reduced number of venue reviews nowadays. Perhaps this is because I’ve developed a heightened sense of embarrassment or shame? By the way, as a super quick review; Alfa Bakehouse’s food is pretty generous, well priced and tasty. Pity I didn’t think too much of their coffee though.

Anyway back on topic, this is a great breakfast to make at home. It’s also less fiddly to make since it features hard boiled eggs instead of poached eggs. Though you still need to cook the eggs gently to avoid the dreaded grey ring around the edge. The perfect hard boiled eggs should have lovely yellow yolks that are still a touch golden and tender in the centre. I’ll include my method for achieving this in the recipe below. Good luck.

RECIPE – Avocado, bacon and eggs smash (serves 2)


  • 2 ripe avocados
  • ~1 tablespoon lemon juice
  • 2 eggs
  • 3 rashers middle bacon
  • salt and pepper to taste
  • 2 pieces thick cut toast
  • coriander sprigs to garnish


  1. Cut avocado in half and extract flesh out with a spoon. Roughly mash avocados with the back of the spoon and mix well with lemon juice to prevent flesh from browning. Reserve.
  2. To cook eggs, immerse eggs in a small saucepan with cold tap water. Cover pan and bring to the boil on medium heat. Once boiling, simmer for ~1 minute then turn off heat. Allow the eggs to continue cooking in the hot water for ~7 minutes before rinsing in cold water to peel. Peel and chop hard boiled eggs into bite sized pieces.IMG_8005
  3. While eggs are cooking, cut bacon rashers into small strips and fry on low heat until golden and crisp. You will not need any oil to fry the bacon as it will leech its own fat into the pan as it cooks.IMG_8006
  4. Mix mashed avocado with eggs and bacon. Season to taste.IMG_8007
  5. Spoon mash mixture onto pieces of thick cut toast and garnish with coriander sprigs. Best eaten immediately.IMG_8008

I love the creaminess of this dish and the hint of bacon-y saltiness. I can already sense that this will become high on my kitchen’s weekend breakfast rotation. Good thing avocados are in season for the month of January!