Guacamole on Sourdough Toast with Crispy Bacon


I eat LOTS of avocados; I love them. I often mash them into a quick guacamole at lunchtime to go with fresh bread (if I’ve just been to Ruben’s Bakehouse) or toast, if the bread is a couple of days old. Then, of course, I might make some to go with drinks before a meal and serve with the more traditional tortilla chips. I chop avocados into salads, make an Insalata Tricolore or put them into sandwiches. Yesterday I opened a new pack of bacon to make a BLT for lunch and although I wasn’t adding avocado, I thought about how well it goes with bacon: bacon, avocado & spinach salad, or bacon and avocado sandwich. Then I decided to make some guacamole today to serve with the rest of the bacon in the pack on top of some olive oil-drenched sourdough toast.


Avocados are so full of good nutritional things that they are almost a perfect food. I do remember though that I hated the taste the first time I came across them. I was probably only about 10. I was visiting an old school friend whose family had moved out of London into Kent. Her father was a surgeon and they had a huge, rambling house in the heart of the Kent countryside and they had rather sophisticated tastes – quite unusual ones for that time, in the early sixties – e.g. they ate avocados! The father and older brothers also hunted so I’d quite often go into the kitchen and find newly shot pheasants and grouse on the table. I was such a shy little thing I never liked to say no to anything; I can clearly remember the mother telling me I was such a good guest because I ate everything. Maybe it’s as well I persisted because eventually I came to love avocados, and, much as I have a minor panic attack if there isn’t a bar of dark chocolate in the house, I feel much the same about avocados.

I’ve been making guacamole since I edited a book in the late seventies with a wonderful and easy recipe. Really, there’s nothing to making your own guacamole and it is so much better than anything that comes in a tub from the supermarket. I couldn’t actually find the book I edited (though I know there’s a copy somewhere on my shelves) and I took a quick look at Thomasina Miers recipe online, because her Mexican Wahaca restaurants are fabulous and I love watching her on TV. I also looked at Jamie Oliver’s guacamole recipe. Neither because I doubted making my own, but it’s useful to get tips from others, especially when I plan to write a blog post. My old recipe grated onion, for instance, but I preferred Thomasina’s way of mashing the onion with salt in a mortar and pestle.

When preparing any food in a fairly impromptu way you have to go with the flow a bit: I didn’t have fresh coriander to chop into the finished dish but that would be nice. I didn’t have limes, so lemon had to do. And I didn’t have fresh chilli so I used Tabasco. But, it was still a fabulous and pretty authentic guacamole. And it cost a fraction of the price of an inferior supermarket tub.


I made just enough for myself for lunch with one avocado, but it’s easy to multiply up for more. I finely chopped about a quarter of a small red onion and put it in the mortar and pestle with some sea salt and mashed to a pulp. Then I added the flesh of the ripe avocado scooped out of the skin, a few dashes of Tabasco and a good squeeze of fresh lemon juice. Then I mashed it all down till the avocado was fairly smooth (though we’re not trying to replicate supermarket stuff here; a rustic approach is better).


I chopped a small tomato and added that along with a few chopped fresh herbs – with no coriander to hand, I just used some fresh mint and chives growing on my kitchen windowsill. I mixed those in with a fork – I didn’t want to mash the tomatoes but have them as nice little bites within the avocado. Check the seasoning: add some freshly ground black pepper and more salt and lemon juice to taste, if needed.


Lightly toast a thick slice of sourdough bread (or other good bread). Griddle or grill a couple of rashers of bacon till crispy. Put the toast on a plate and drizzle over a generous amount of olive oil. Spoon the guacamole on top. Then finally top with the bacon. This is a gorgeous, tasty lunch and so quickly and simply prepared. Of course, you don’t need bacon and the guacamole on its own with toast is fabulous, but the bacon makes a great addition from time to time.

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A lifelong lover of good food and travel; writer and book editor

6 thoughts on “Guacamole on Sourdough Toast with Crispy Bacon

  1. Beg to differ re the bacon versus guacamole preference …. bacon is bacon is bacon is bacon. Bacon is fab on its own and is so generous, it will get along with everything .. including guacamole (which I adore by the way). Your comment re avocado for the first time made me smile … I had a somewhat similar experience early 1970s…. I had never heard of avocado .. and it was served as a starter … cut in half with a vinagraitte in the middle. “Ooooo what IS this?” I asked in wonder. “It’s an avocado pear” came the reply. And I quivered within just as I was about to take the first bite, quite expecting it to be sweet! mercifully it wasn’t ….

    1. Thanks, Jo. Though I’m not quite sure of your point … I wasn’t making any bacon v guacamole preference, just saying they went great together (though of course are great on their own or with other things too). Strange to think we were once in awe of an avocado pear! I remember they used to brown/grey very quickly unless you put lemon juice on them but that failing must have been bred out of them, which is a good thing.

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