Chili-Crisp Heirloom Tomato Avocado Toast with Soft Eggs

Avocado toast leapt from California cafe culture into global brunch fame, and this plate leans into bold contrast. Chili crisp and soft eggs meet creamy avocado and juicy heirloom tomatoes on thick sourdough.

Serves 2 · 8 min prep · 10 min cook

Estimate for one serving

• 485 cal
• 20g protein
• 32g carbs
• 32g fat

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Ingredients

• 2 thick sourdough slices
• 1 ripe avocado
• 2 medium heirloom tomatoes
• 4 large eggs
• 2 tbsp chili crisp
• 8 fresh basil leaves
• 1 tsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp flaky sea salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. 1Bring a small saucepan of water to a gentle simmer over medium heat for the eggs. Meanwhile, toast the sourdough slices in a toaster or under a broiler until deep golden and crisp on the edges.
2. 2Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add lemon juice and kosher salt; mash with a fork until mostly smooth but still a little chunky.
3. 3Slice the heirloom tomatoes into thick rounds and season lightly with kosher salt and black pepper so their juices start to release.
4. 4Crack each egg into a small cup. Create a gentle whirlpool in the simmering water and slide the eggs in one at a time. Poach 3 to 3 1/2 minutes until the whites are set but the yolks remain runny and jiggly.
5. 5Lift the eggs out with a slotted spoon onto a paper towel to drain briefly. While they rest, spread the mashed avocado thickly over each warm toast.
6. 6Arrange overlapping heirloom tomato slices on top of the avocado, letting some juices soak into the bread. Nestle two soft-poached eggs on each toast.
7. 7Spoon chili crisp generously over the eggs and tomatoes so the oil drips down the sides. Tear basil leaves over everything and finish with flaky sea salt.
8. 8Serve immediately while the toast is still crunchy and the egg yolks are warm enough to spill into the chili oil when broken.