Chili Crisp Avocado Toast (Printable)

Smashed avocado on toasted sourdough, poached egg, and crunchy chili crisp for a zesty breakfast or 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 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, optional (chives, cilantro, or parsley), finely chopped — about 1 tablespoon
09 - Flaky sea salt, to taste

# How To Make It:

01 - Toast the bread slices until golden and crisp using a toaster or a hot grill pan; hold warm.
02 - Halve the avocado, remove the pit, scoop the flesh into a bowl, add the lemon juice, and season with salt and pepper; mash with a fork until mostly smooth with some texture.
03 - Fill a medium saucepan with water, bring to a gentle simmer over medium heat and add the white vinegar to the water.
04 - Crack each egg into a small bowl. Use a spoon to stir the simmering water to create a gentle vortex to help the egg white wrap around the yolk.
05 - Carefully slide one egg at a time into the simmering water and poach for 2–3 minutes for a runny yolk or longer for a firmer yolk; remove with a slotted spoon and drain briefly on paper towel. Repeat with the second egg.
06 - Spread the smashed avocado evenly over the toasted bread slices, pressing lightly to create an even layer.
07 - Place one poached egg on each avocado-covered toast, then drizzle about 1 tablespoon of chili crisp over each piece (adjust to taste).
08 - Sprinkle with finely chopped fresh herbs and flaky sea salt if desired, and serve immediately while warm.

# Expert Advice:

01 -
  • The secret is in the contrast—creamy, spicy, and crunchy awaiting you in every mouthful.
  • It’s the quickest way to make a weekday breakfast feel like a brunch worth sharing.
02 -
  • If the water boils too hard when poaching eggs, you’ll end up with wispy white ribbons everywhere—gentle simmer is key.
  • Learning to swirl the water before slipping in the egg helped me get that cloud-like, compact poach every time.
03 -
  • If your poached eggs stick to the bottom, gently nudge them with a spatula during cooking—saved me more than once.
  • Warming the chili crisp before drizzling releases even more flavor and aroma, something I learned on a chilly morning.
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