Avocado Toast with Spicy Maple Bacon and Scrambled Eggs

Preheat the oven to 375 F. Line a rimmed baking sheet with aluminum foil and place a wire baking rack on top. Line up the pieces of bacon on the baking rack without touching. Place the pan of bacon in the oven and bake for 25 minutes.

In a small bowl, combine maple syrup and cayenne pepper. After 25 minutes, remove the pan from the oven and carefully brush the bacon with the spicy maple syrup. (Be careful of the hot bacon grease, people. Seriously.) Return bacon to the oven and bake for 5 more minutes. Then carefully remove it from the oven and set pan on a rack.

While it’s hot, transfer the spicy maple bacon to a plate lined with paper towels and set aside to cool.

In a medium sized bowl whisk the eggs, half-and-half and salt until pale yellow and foamy. Briefly set aside.

Slice your avocado in half, remove the pit and score the flesh with a knife. Use a spoon to scoop the scored avocado into a bowl. Add the olive oil and smash the avocado with a fork. Season with salt and fresh ground pepper to taste.

Toast your bread in a toaster or on a grill/grill pan. Spread each slice of toast with half of the smashed avocado and top with two slices of spicy maple bacon.

Now it’s time to scramble your eggs. Heat a non-stick pan over medium-low heat. When hot, add the beaten eggs. Cook, stirring slowly with a heat-proof rubber spatula, until eggs are just set.

Top each piece of toast with eggs. Add a few cranks of black pepper and serve immediately. Give thanks for clothing and comfort food.