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Avocado, Bacon and Egg Toast with Quick Tomato Jam

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  • 4 slices thick-cut bacon
  • 2 large egg
  • 1 avocado, thinly sliced
  • salt and pepper for seasoning
  • 2 slices thick-cut bread, toasted
  • fresh basil for topping

quick tomato jam

  • 1 1/2 cups whole cherry tomatoes
  • garlic cloves, minced
  • 2 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Heat a large skillet over medium-low heat and add the bacon. Cook until the fat is rendered and the bacon is completely crispy. Remove the bacon and place it on a paper-towel lined plate to drain any excess grease.
  • Keep the skillet over medium heat and add the eggs to the bacon grease, cooking them over easy or as desired. Once the eggs are finished, season with a bit of salt and pepper.
  • Thinly slice the avocado and sprinkle it with salt and pepper too.
  • To make the toast, spread the tomato jam on one side. To with the avocado slices and then the bacon. Throw the egg on top and sprinkle with fresh basil. Devour!

quick tomato jam

  • Heat a saucepan over medium heat and add the tomatoes, garlic, sugar, lime juice and vinegar. Stir often, cooking until the tomatoes begin to burst. Continue to cook as the mixture bubbles and the tomatoes break down, using a wooden spoon to break them apart if needed, about 10 to 15 minutes.
  • Carefully transfer the mixture to a food processor or blender. Blend until pureed. Pour into a jar and let sit at room temperature until the mixture cools completely. It will thicken more as it cools. Once cool, store in a sealed container in the fridge.


Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

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