Chili Crisp Avocado Toast (Print Version)

Creamy smashed avocado on toasted sourdough, topped with a poached egg and crunchy chili crisp for a savory brunch.

# What You'll Need:

→ Bread

01 - 2 slices sourdough or country-style bread

→ Avocado

02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - Salt and 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

# Step-by-Step Guide:

01 - Toast the bread slices until golden and crisp. Set aside.
02 - Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add lemon juice, salt, and pepper. Mash with a fork until mostly smooth with some texture.
03 - Bring a medium saucepan of water to a gentle simmer. Add white vinegar.
04 - Crack each egg into a small bowl. Swirl the simmering water to create a gentle vortex, then carefully slide in an egg. Poach for 2–3 minutes for a runny yolk or longer for a firmer egg. Repeat with the second egg.
05 - Spread the smashed avocado evenly over the toasted bread slices.
06 - Use a slotted spoon to lift out each poached egg, draining excess water. Place one egg on each toast.
07 - Generously drizzle chili crisp over each toast and egg.
08 - Sprinkle with fresh herbs and flaky sea salt, if desired. Serve immediately.

# Top Tips:

01 -
  • The chili crisp brings a glorious crunch and heat that wakes up your senses—seriously, it’s a game-changer.
  • It’s my quick trick for making an everyday breakfast feel a little fancy without any fuss.
02 -
  • Skipping the vinegar in the poaching water once gave me egg drop soup instead of poached eggs—never again.
  • Letting the toast cool even for a few minutes means the avocado never melts into the bread the same way—assembly speed matters.
03 -
  • Always taste your chili crisp before pouring—a little can pack surprising heat.
  • For perfect eggs, use fridge-cold eggs straight into barely simmering water, and don’t rush the draining step.
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