Chili Crisp Avocado Toast (Printable)

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

# Preparation steps:

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 advice:

01 -
  • That crispy chili oil takes familiar avocado toast to a bold new level without much extra effort.
  • The combination of creamy avocado and runny yolk on crunchy bread makes even an ordinary morning feel indulgent and joyful.
02 -
  • If your water’s boiling too hard, the eggs will break apart and you’ll end up with scraggly whites—I learned that the hard way.
  • Once I realized generous lemon juice keeps the avocado vivid green, I stopped serving grayish toasts for good.
03 -
  • Crack each egg into a separate little bowl first so you don’t risk shell bits or a broken yolk ruining your poach.
  • The real secret: Spoon a bit of chili crisp oil under the eggs too so the bread soaks up both heat and savoriness.
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