Egg in a hole with spicy bacon and guacamole is a quick breakfast that makes ordinary toast feel special. The bread becomes crisp in the skillet while the egg cooks neatly in its center, and the bacon adds smoky heat beside cool, lime-bright avocado. It is an easy recipe for a relaxed weekend breakfast, a hearty brunch plate, or a fast meal when you want something warm and satisfying without a long ingredient list.
What is egg in a hole?
Egg in a hole is a simple skillet preparation in which an egg is fried inside an opening cut from a slice of bread. The bread protects the egg while it cooks and develops golden, buttery edges. The removed center can be toasted in the same pan, so nothing is wasted. For this version, crisp bacon and fresh guacamole turn the toast into a complete plate with contrasting textures and flavors.
Why you will like this breakfast
This recipe is ready in about 25 minutes and uses One Skillet for most of the cooking. The bacon can be prepared first, leaving its savory flavor in the pan for the bread. Guacamole brings freshness without requiring a separate sauce, and the egg supplies richness. You can cook the yolk soft, jammy, or firm according to your preference, which makes the recipe easy to adapt for different breakfast tables.
Ingredients
- 2 thick-cut bread slices, with the centers removed
- 2 large eggs
- 4 rashers streaky bacon, chopped
- 1 ripe avocado, mashed
- 1 small tomato, finely diced
- 1 tablespoon lime juice
- 1 red chilli, finely chopped, optional
- 1 tablespoon olive oil
- Salt to taste
How to make egg in a hole with spicy bacon
Make the recipe in five clear steps:
- Cook the chopped bacon in a skillet over medium heat until crisp. Transfer it to a plate and leave a little fat in the pan.
- Stir the avocado, tomato, lime juice, chilli, and a pinch of salt together to make the guacamole.
- Add the olive oil to the skillet. Toast the bread slices and their centers until golden on one side, then turn them.
- Crack an egg into each bread hole. Cook gently until the whites begin to set, then cover the skillet briefly so the tops cook while the yolks stay soft.
- Serve the egg-in-a-hole with the spicy bacon and guacamole, seasoning to taste.
Keep the heat moderate rather than high. A hot pan can brown the bread before the egg white has time to set. If the bread moves when you crack in the egg, press it down gently with a spatula for the first minute. A small cutter makes a tidy opening, but the rim of a drinking glass also works.
How to get the best texture
Use sturdy bread that will hold its shape when turned. Thick-cut sandwich bread, sourdough, or a country loaf all work well. Avoid slices with very large holes because the egg may leak underneath. For a runny yolk, cook uncovered until the white is mostly set, then cover for only 30 to 60 seconds. For a firmer yolk, leave the lid on longer or turn the bread carefully once the underside is browned.
The bacon is best cooked until crisp enough to contrast with the soft egg. Drain it briefly on a plate, but do not wash the skillet; the small amount of rendered fat helps season the toast. If your bacon is especially fatty, pour off some fat before adding the Olive oil.
Tips for a reliable skillet breakfast
Use a nonstick or well-seasoned skillet and keep the bread pieces close together so they are easy to turn. Crack each egg into a small cup first if you want more control. Wipe away loose egg white that escapes beneath the bread before it sets, then continue cooking gently.
Making the guacamole
Choose an avocado that yields slightly when pressed. Mash it with lime juice, diced tomato, chilli, and salt until it is mostly smooth but still has a little texture. The lime keeps the flavor bright and balances the smoky bacon. If you are preparing the guacamole ahead, press a piece of parchment or reusable wrap directly onto its surface and refrigerate it until serving.
Optional variation
For an optional variation, replace the bacon with crisp turkey bacon or sautéed mushrooms. You can also add a little grated cheddar over the bread during the final minute of cooking. These changes are optional and should not replace the basic egg, toast, and guacamole combination that defines the recipe.
Serving and storage
Serve the toast immediately while the bread is crisp and the egg is warm. Add the bacon on top or alongside, then spoon the guacamole around the toast so it stays cool and fresh. A few lime wedges, sliced fruit, or a small green salad make easy additions. Leftover cooked egg-in-a-hole is best eaten the same day because the bread softens in storage. Refrigerate leftover bacon and guacamole separately in covered containers and use them within two days.
Planning notes
To make breakfast smooth, cut the bread and chop the bacon before heating the skillet. Mash the avocado while the bacon cooks, then keep the guacamole covered. Toast the centers beside the bread so they become crisp dippers for the yolk. If you are cooking for more than two people, work in batches rather than crowding the pan; crowded bread steams instead of browning.
Egg in a hole FAQ
Egg in a Hole with Spicy Bacon and Guacamole
Ingredients
Ingredients
- 2 slices thick-cut bread center removed with a small cutter
- 2 large eggs
- 4 rashers streaky bacon chopped
- 1 ripe avocado mashed
- 1 small tomato finely diced
- 1 tbsp lime juice
- 1 red chilli finely chopped
- 1 tbsp olive oil
- 1 pinch salt
Instructions
Instructions
- Cook the chopped bacon in a skillet over medium heat until crisp. Transfer it to a plate and leave a little fat in the pan.
- Stir the avocado, tomato, lime juice, chilli, and a pinch of salt together to make the guacamole.
- Add the olive oil to the skillet. Toast the bread slices and their centers until golden on one side, then turn them.
- Crack an egg into each bread hole. Cook gently until the whites begin to set, then cover the skillet briefly so the tops cook while the yolks stay soft.
- Serve the egg-in-a-hole with the spicy bacon and guacamole, seasoning to taste.
