Chili Crisp Avocado Toast

# 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

# Method:

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 -

The way the chili crisp pools around the poached egg makes every bite thrilling and full of texture.
It's the kind of breakfast that looks extravagant but comes together faster than your first cup of coffee.

02 -

Skipping the vinegar while poaching eggs once left me chasing wispy egg whites around the pan—never again.
I discovered mashing the avocado with a fork, not a spoon, keeps the texture perfectly chunky.

03 -

Always crack eggs into a bowl before poaching—shell fragments are less likely to sneak in.
Topping with flaky salt just before serving is the tiny extra that earns you chef cred.