Cauliflower and Bacon Toast with Avocado and Fried Egg

Cauliflower and Bacon Toast with Avocado and Fried Egg

This cauliflower and bacon toast recipe is super simple to make and will make missing bread a thing of the past. We have teamed the cauliflower toast with egg and avo, which makes for a perfect meal any time.

  • serves: 4
  • yields:
  • prep time: 15 minutes
  • cook time: 30 minutes
  • contains: eggs, chillies
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What you'll need

  • 1.5 tablespoons coconut oil or good quality animal fat
  • 4 organic free-range eggs
  • 1 avocado sliced
  • 1 handful watercress
  • 1 pinch chilli flakes (optional)
  • 1 cut into wedges
  • Cauliflower and Bacon Toast
  • 300 g cauliflower chopped into small pieces
  • 1/2 tablespoon coconut oil
  • 1 pinch sea salt or to taste
  • 1 pinch freshly ground black pepper or to taste
  • 2 bacon rashers rindless (about 100g), finely diced
  • 2 organic free-range eggs


The whole premise of this program is to get you eating a lower carb way, but that does not mean we want to deprive you of flavour or enjoyment. I have tried to emulate some favourite dishes so you can still eat the foods you have grown to love.

Preheat the oven to 200°C. Line a baking tray with baking paper.
To make the cauliflower and bacon toast, place the cauliflower in the bowl of a food processor and process to fine crumbs. Melt 1 tablespoon of coconut oil in a large frying pan over medium heat. Add the cauliflower crumbs and cook for 4–6 minutes until softened. Season with salt and pepper, transfer to a large bowl and allow to cool.
Wipe the pan clean, add the remaining oil and fry the bacon over medium–high heat until lightly golden, about 3–4 minutes. Allow to cool.
Transfer the cooled bacon to the cauliflower, add the eggs and mix to combine. Season with salt and pepper.
Spoon 2 tablespoons of the cauliflower mixture on the prepared tray and gently spread out to form a patty, approximately 8 cm in diameter. Repeat, allowing 2 cm between each patty, until all the mixture is used and you have four patties in total. Bake for 15–20 minutes until golden and crisp.
Heat the oil or fat in a frying pan over medium heat. Crack the eggs into the pan (if the pan is not big enough to cook all the eggs at once, it’s best to cook them in batches). Cook the eggs for 2 1/2–3 minutes or to your liking. Season with salt and pepper.
To serve, transfer the cauliflower and bacon toast patties to a platter or serving plates, add a few slices of avocado to each, then slide an egg on top. Sprinkle on a few sprigs of watercress, add some chilli flakes, if desired, and place the lemon wedges on the side.
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