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 chili crisp brings a savory crunch and a little drama to your classic avocado toast.
Poaching the eggs makes this breakfast feel special in less than twenty minutes.

02 -

Trying to rush the egg poaching step can turn your yolks hard in seconds&mdashwatch them like a hawk.
Realizing that a generous chili crisp pour transforms the whole thing from tasty to unforgettable was a revelation.

03 -

Use the freshest eggs you can for poaching&mdashit keeps them neat and tender every time.
Go bold on the chili crisp&mdashit’s all about the texture and bursts of flavor that wake you up.