Chili Crisp Avocado Toast (Printable Version)

Smashed avocado on toasted sourdough, topped with a poached egg and crunchy chili crisp for bright morning flavor.

# Ingredient List:

→ 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

# Directions:

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.

# Expert Tips:

01 -
  • This toast is that sweet spot between simple comfort and punchy flavor thanks to its crunchy chili crisp blanket.
  • It comes together in twenty minutes but feels like a café breakfast you’d linger over.
02 -
  • If you skip the vinegar in your poaching water, expect unruly whites that look more like egg drop soup.
  • Chili crisp’s heat level can surprise you—try a bit first and adjust if you want more of a tingle than a fire.
03 -
  • To get creamy avocado that’s easy to spread, don’t skip the lemon juice—it makes mashing a breeze and saves the color.
  • A gentle water simmer, not a rolling boil, gives you neater poached eggs every time.
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