Avocado, Bacon, Lettuce & Tomato Recipe

Cook the bacon

Preheat a large skillet over medium heat. Lay 8 slices of bacon in a single layer (cut in half if needed to fit). Cook, turning occasionally, until edges are brown and fat is rendered, 8–12 minutes depending on thickness. For crispier bacon cook a bit longer, for chewier bacon remove earlier. Sprinkle 1/4 tsp black pepper over the bacon while it finishes cooking.

Transfer cooked bacon to a paper towel–lined plate to drain and crisp up. Keep skillet with bacon fat for optional toasting step (below).

Prepare bread and toast

Brush both sides of 4 thick slices of bread lightly with 1 tablespoon butter or olive oil. If you kept the bacon fat from the skillet you can brush the bread with 1 tsp of reserved bacon fat for extra flavor and toast in that skillet. Toast bread in a hot skillet over medium-high heat (or under a broiler) until golden and crisp, about 2–3 minutes per side in skillet or 1–2 minutes per side under broiler. Transfer toasted bread to a work surface.

Prepare avocado

Halve and pit the 2 ripe avocados. Scoop flesh into a bowl and mash lightly with a fork so texture is chunky but spreadable. Stir in 1 teaspoon fresh lemon juice, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper (adjust to taste).

Slice tomato and dress lettuce

Cut the large tomato into 8 thin slices (about 2 per toast). Rinse and pat dry 4 lettuce leaves; tear or trim to fit the toast. Toss lettuce gently with 1 teaspoon extra-virgin olive oil and a light pinch of salt to dress.

Assemble toasts

Spread a generous 3–4 tablespoons of mashed avocado over each toasted slice (divide avocado mixture evenly across 4 slices). Layer 1–2 lettuce leaves over the avocado on each slice, then place 2 tomato slices per toast (overlap slightly). Break the bacon strips in half if needed and place 2 slices (or 4 halves) of cooked bacon on each toast.

Finish and serve

Season assembled toasts lightly with additional flaky salt and black pepper to taste. If desired, drizzle a few drops of extra-virgin olive oil or a sprinkle of red pepper flakes or a dash of hot sauce. Serve immediately while bacon is warm and toast is crisp.