Chili Crisp Avocado Toast (Printable)

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

# Ingredient list:

→ Bread

01 - 2 slices sourdough or country-style bread

→ Avocado

02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - Salt, to taste
05 - Freshly ground black pepper, to taste

→ Eggs

06 - 2 large eggs
07 - 1 tablespoon white vinegar (for poaching water)

→ Toppings

08 - 2 tablespoons chili crisp (crunchy chili oil)
09 - 1 tablespoon fresh herbs, finely chopped (optional: chives, cilantro, or parsley)
10 - Flaky sea salt, to finish

# Cooking steps:

01 - Toast the slices in a toaster or on a grill pan until golden and crisp; if desired, rub the warm toast with a cut garlic clove for extra aroma. Transfer to a plate and keep warm.
02 - Halve the avocado, remove the pit and scoop the flesh into a mixing bowl. Add the lemon juice, a pinch of salt and black pepper; mash with a fork until mostly smooth with a bit of texture.
03 - Fill a medium saucepan with water to a depth of about 6 cm (2½ in) and bring to a gentle simmer over medium heat. Add the white vinegar to the water.
04 - Crack each egg into a small bowl. Stir the simmering water to create a gentle vortex and carefully slide one egg into the center. Poach 2–3 minutes for a runny yolk or longer to firm the yolk. Repeat with the second egg.
05 - Use a slotted spoon to lift each egg from the water, allowing excess water to drain back into the pan. Briefly rest the eggs on a paper towel if needed to remove stray droplets.
06 - Evenly spread the smashed avocado over the toasted slices, distributing it so each slice has a generous layer.
07 - Place one poached egg atop each avocado-covered slice. Drizzle about 1 tablespoon of chili crisp over each toast, adjusting to your heat preference.
08 - Finish with chopped fresh herbs and a light sprinkle of flaky sea salt. Serve immediately while the toast is crisp and the yolk is warm.

# Expert advice:

01 -
  • The moment that chili crisp hits a runny egg yolk, it feels a little luxurious—no matter how rushed your morning.
  • It is the quickest path to a brunch that wows your taste buds (and any sleepy housemates wandering in).
02 -
  • If the poaching water is boiling too fast, the eggs will unravel and turn stringy—a gentle simmer is truly non-negotiable.
  • I once learned the hard way not to skimp on the vinegar in poaching water; it really does keep the whites together for picture-perfect eggs.
03 -
  • If your avocado refuses to mash smoothly, a quick mash with a fork followed by a spoon polishes it perfectly creamy.
  • A little bit of garlic rubbed across hot toast infuses it with flavor and makes the whole thing feel gourmet without effort.
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