Chili Crisp Avocado Toast (Print View)

Smashed avocado on toasted sourdough, crowned with a poached egg and crunchy chili crisp for a spicy brunch hit.

# Components:

→ Bread

01 - 2 slices sourdough or country-style bread

→ Avocado

02 - 1 ripe avocado, halved and peeled
03 - 1 teaspoon fresh lemon juice
04 - Salt and freshly ground black pepper, to taste

→ Eggs

05 - 2 large eggs
06 - 1 tablespoon white vinegar (for poaching water)

→ Toppings

07 - 2 tablespoons chili crisp (crunchy chili oil)
08 - Fresh herbs (optional: chives, cilantro, or parsley), finely chopped
09 - Flaky sea salt, to taste

# Directions:

01 - Toast the bread slices until golden brown and crisp; set aside on a wire rack to avoid steaming.
02 - Scoop the avocado flesh into a bowl, add the lemon juice, season with salt and pepper, and mash with a fork until mostly smooth with a bit of texture remaining.
03 - Fill a medium saucepan with water and bring to a gentle simmer; add the white vinegar to the water.
04 - Crack each egg into a small bowl. Stir the simmering water to create a gentle vortex, carefully slide an egg into the water, and poach for 2–3 minutes for a runny yolk or longer for a firmer yolk. Repeat for the second egg.
05 - Evenly spread the smashed avocado across the toasted slices, pressing gently to create a stable base.
06 - Use a slotted spoon to lift each poached egg from the water, drain thoroughly, and place one egg atop each avocado-covered toast.
07 - Generously drizzle chili crisp over each egg and toast, then sprinkle with chopped fresh herbs and a pinch of flaky sea salt to taste.
08 - Serve immediately while the toast is crisp and the egg yolk is warm; offer additional chili crisp at the table for extra heat.

# Expert Advice:

01 -
  • The chili crisp brings surprising depth and crunch that transforms every bite into something unforgettable.
  • It’s perfect when you want something hearty but don’t want to spend half your morning cooking and washing up.
02 -
  • If you let the poached eggs sit too long before serving, they go rubbery fast.
  • Tasting your chili crisp before pouring it on taught me just how wildly the heat and garlic can vary between jars.
03 -
  • If you rub the toast with a fresh garlic clove before piling on avocado, every bite sings.
  • Lemon juice in the avocado makes all the difference—never skip it, even if you’re in a rush.
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