Smashed Avo and Bacon on Sweetcorn French Toast

French toast should be made from thick slices of good-quality white bread. The cream style sweetcorn thickens as the batter is cooked, creating a custardy centre with crisp edges. Serve them topped with smashed avo and bacon. A joyful and substantial Mexican /French fusion brunch.

30 mins



Smashed Avo and Bacon on Sweetcorn French Toast


  • For the French Toast:
  • 4 thick slices white bread
  • 4 free range eggs (we love Woodland Free Range Eggs)
  • 1/4 cup milk (we love Anchor)
  • Pinch smoked paprika (we love Gregg's)
  • Pinch of salt
  • 1/2 cup grated cheddar cheese (we love Mainland cheddar)
  • 300g tin creamed style sweet corn
  • 2 tbsp extra virgin olive oil (we love Olivado)
  • 2 tbsp butter
  • For the smashed avo:
  • 1 Avocado
  • Juice of 1 lime
  • Pinch of smoked paprika ( we love Olivado)
  • Handful of chopped coriander
  • 8-12 rashers of streaky bacon ( we love Kiwi Bacon)
  • Extra coriander for garnish
  • Extra lime wedges to serve


  1. In a bowl, mix together the eggs, milk, smoked paprika, salt, cheddar and creamed corn.
  2. Soak the bread in the egg mixture for at least 5 minutes until fully soaked and coated.
  3. In a fry pan over a medium heat, melt a knob of butter. Fry the sweet corn french toast  for 2-3 minutes on each side or until golden and cooked through.
  4. In a separate pan over a high heat, fry off the bacon until golden with a drizzle of extra virgin olive oil.
  5. With a fork, smash the avocado with the lime juice, coriander, a little salt and paprika.
  6. On a beautiful serving plate, stack the french toast, avo smash and bacon. Top with coriander. Serve with lime wedges. Devour!