Chili Crisp Avocado Toast (Print)

Smashed avocado on toasted sourdough topped with a poached egg and crunchy chili crisp, bright and savory brunch toast.

# Components:

→ Bread

01 - 2 slices sourdough or country-style bread

→ Avocado

02 - 1 ripe avocado
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 (chives, cilantro, or parsley), finely chopped, optional
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, then mash with a fork until mostly smooth with a bit of texture.
03 - Bring a medium saucepan of water to a gentle simmer and stir in the white vinegar.
04 - Crack each egg into a small bowl. Create a gentle vortex in the simmering water and carefully slide an egg into the center. Poach 2–3 minutes for a runny yolk or longer for a firmer yolk; repeat with the second egg.
05 - Evenly spread the smashed avocado over the toasted bread slices.
06 - Use a slotted spoon to lift each poached egg from the water, drain excess liquid, and place one egg on each avocado-topped slice.
07 - Drizzle 1 tablespoon of chili crisp over each toast and egg, adjusting the amount to suit your heat preference.
08 - Sprinkle chopped fresh herbs and flaky sea salt over the toasts. Serve immediately and offer optional additions such as sliced radishes, cherry tomatoes or microgreens.

# Expert Advice:

01 -
  • The chili crisp makes plain avocado toast feel like a cafe secret you can pull off in minutes.
  • It’s endlessly adaptable—top it off with whatever herbs or extras you have around, and every version feels new.
02 -
  • Rushing the poaching step leaves runny whites—a gentle simmer and that swirl are your best allies.
  • I once underestimated the chili crisp heat and let’s just say, a little goes a long way the first time.
03 -
  • Fresh eggs are far easier to poach neatly than older ones—worth making that extra grocery stop.
  • If you’re serving a crowd, prep all the avocado mash in advance to keep things breezy.
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