Brunch bruschetta with bacon, eggs and smashed avocado

Nadia Lim cleverly transforms an Italian antipasto classic into brunch fare with this bruschetta recipe. Simply topped with bacon, eggs and avo, this dish is perfect if you've got big group gathered for breakfast

By Nadia Lim
  • 15 mins preparation
  • 15 mins cooking
  • Serves 8
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  • 1 loaf ciabatta or sourdough bread*
  • olive oil for brushing and frying
  • 4 free-range eggs
  • 4 rashers bacon, chopped
  • 2-3 tomatoes, diced
  • 1/4 cup basil leaves, sliced
  • 1 large ripe avocado, peeled, stone removed
  • 1-2 tbsp lemon juice
  • 1 clove garlic
  • extra virgin olive oil for drizzling


  • 1
    Preheat oven to 180°C.
  • 2
    Slice the bread into eight 2cm-thick slices. Place on a baking tray, brush with olive oil and bake for 12-15 minutes or until golden.
  • 3
    Meanwhile, place eggs in a pot and cover with water. Bring to a boil then time for 2½-3 minutes (for soft-boiled), before draining.
  • 4
    Fry bacon in a hot pan with a drizzle of oil until crisp, then drain on paper towels. Mix tomato and basil in a small bowl. Crush avocado with lemon juice in another small bowl. Peel eggs and halve.
  • 5
    Cut garlic in half and lightly rub cut side over each piece of toasted bread. Top with avocado and half an egg then scatter bacon, tomato and basil on top. Season with salt and freshly ground pepper, and drizzle with a little extra virgin olive oil.


*Check label if eating dairy-free.