Avocado Toast (Sourdough, Egg and Chili Crunch)
By Emily Carter ·
Published
Quick answer
Toast thick sourdough until golden, mash ripe avocado with lemon, salt and pepper, spread it thick, top with a jammy egg, chili crunch and flaky salt, and serve right away while the bread is still warm and crisp.
Avocado Toast the California way is thick sourdough toasted until golden, mashed avocado brightened with lemon and salt, a jammy egg and a spoonful of chili crunch. Fifteen minutes, one bowl, one pan, and breakfast that tastes like a cafe plate.
Why you’ll love it
- Ready in about 15 minutes, with the eggs and the toast cooking at the same time.
- Thick sourdough that stays crisp under the avocado to the last bite.
- A jammy egg and chili crunch that turn plain toast into a real breakfast.
- Honest, fresh ingredients with nothing fussy.
- Easy to scale up for a crowd or keep small for a quiet morning.
Ingredient notes
Ripe avocado: the star. It should yield gently under your palm and show green under the stem. A hard avocado needs a few days on the counter, and an overripe one turns brown and stringy inside.
Thick sourdough: the base. Thick slices toast golden and crisp and stay sturdy under the avocado, while thin bread turns soggy in under a minute. If you baked the sourdough loaf from this site, this is its best use.
Eggs: the protein and the sauce. A 6 minute egg gives a jammy yolk that runs just enough to sauce the toast, which is why this version eats so well.
Lemon juice and flaky salt: the brightness. Salt and lemon are what make mashed avocado taste fresh instead of flat, so season it before you taste it, then adjust.
Chili crunch: the heat and the crunch. A spoonful gives warmth, texture and a little oil that ties the whole slice together. Red pepper flakes work in a pinch, but they miss the crunch.
The toast first rule that makes or breaks it
One rule decides whether this toast is crisp to the last bite or soggy by the second, and it is the order: toast first, mash second, build last, serve at once. Thick sourdough toasted until golden and crisp at the edges can carry the avocado, while thin or barely toasted bread gives up fast. Mash the avocado only once the toast is ready, season it with lemon and salt before you taste it, and spread it thick on warm bread. Set the halved egg on top, spoon over the chili crunch, and bring it to the table the moment it is built. Avocado toast waits for no one, and the two minutes it sits on the counter are the two minutes it loses its crunch.
Variations
- Tomato and basil avocado toast: skip the egg and add sliced tomato, torn basil and a drizzle of olive oil for a summer version.
- Smoked salmon avocado toast: add a few folds of smoked salmon and a squeeze of lemon over the avocado for a brunch plate.
- Spicy feta avocado toast: crumble feta over the top and add an extra spoonful of chili crunch for a salty, hot finish.
- Everything bagel avocado toast: skip the chili crunch and finish with everything bagel seasoning and a drizzle of olive oil.
What we learned testing it
- Thick sourdough beat thin sandwich bread clearly in the side by side test. The thick slice stayed crisp under the avocado, while the thin slice turned soggy in under a minute.
- Mashing with lemon and salt beat mashing plain. The seasoned avocado tasted bright and fresh, while the plain avocado tasted flat and dull.
- A 6 minute egg beat a 10 minute egg for this toast. The jammy yolk sauced the toast nicely, while the hard yolk ate dry and crumbly.
Read how we test recipes.
Avocado Toast (Sourdough, Egg and Chili Crunch)
Makes 2 slices, about 2 servings · 15 min total · Easy
Ingredients
Equipment
Toaster or skillet · Small saucepan · Fork · Knife
Instructions
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Toast the sourdough until golden
Toast the sourdough slices in a toaster or in a skillet with a little olive oil until golden and crisp at the edges. Thick slices work best, since thin bread turns soggy under the avocado. Set the toast on a plate while you mash the avocado.
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Mash the avocado with lemon and salt
Halve the avocado, remove the pit and scoop the flesh into a bowl. Add the lemon juice, flaky salt and black pepper, then mash with a fork until mostly smooth with a few chunks left. Taste it now, since the avocado needs enough salt and lemon to taste bright, not flat.
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Top with a jammy egg and chili crunch
Boil the eggs for 6 minutes for a jammy yolk, then cool them briefly, peel and halve. Spread the mashed avocado thickly over the warm toast, set a halved egg on each slice, spoon over the chili crunch and finish with a pinch of flaky salt and chives.
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Serve right away while the toast is crisp
Serve the toast right away, while the bread is still warm and crisp and the yolk is still runny. Avocado toast waits for no one, so bring it to the table the moment the egg goes on.
Notes
- Thick sourdough is the difference. Thin bread turns soggy under the avocado, while a thick slice stays crisp to the last bite.
- Salt and lemon the avocado before you taste it. An avocado mashed plain tastes flat, and the salt and lemon are what make it taste bright.
- A 6 minute egg gives a jammy yolk that runs just enough to sauce the toast. A fully hard egg is fine too, but it eats drier.
- Serve it the moment it is built. The toast softens fast once the avocado goes on, so do not let it sit.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Chili crunch
- Use red pepper flakes and a drizzle of olive oil instead. The heat is the same, but you lose the crunch, so add a few toasted seeds on top.
- Eggs
- Leave the egg out and add sliced tomato and a sprinkle of everything bagel seasoning instead. The toast stays filling and bright without it.
- Sourdough bread
- Use any thick, sturdy bread instead, such as a rustic white loaf or whole wheat bread. Avoid soft sandwich bread, which turns soggy fast.
Storage and make-ahead
Avocado toast does not store well, so make it fresh and eat it right away. If you must hold it, keep the mashed avocado in a bowl with plastic wrap pressed right on the surface for up to 1 day in the fridge, and toast the bread fresh when you serve it.
Frequently asked questions
How do I pick a ripe avocado for avocado toast?
It should yield gently when you press it with your palm, not your fingertips, and the stem should lift off easily to show green underneath. A hard avocado needs a few days on the counter, and a soft, dark one is likely overripe inside.
How long does avocado toast take to make?
About 15 minutes from start to table. The egg takes 6 minutes to boil, the toast takes a few minutes, and the avocado takes a minute to mash. Start the eggs first, then toast while they cook.
Can I make avocado toast without an egg?
Yes, and it is still great. Leave the egg out and add sliced tomato, a sprinkle of everything bagel seasoning and a drizzle of olive oil. The toast stays filling and bright without it.
How do I keep the avocado from turning brown?
Lemon juice helps, but time is the real answer. Mash the avocado right before serving and eat the toast at once. Leftover mashed avocado keeps in the fridge for a day with plastic wrap pressed right on the surface.
What bread is best for avocado toast?
Thick cut sourdough, toasted until golden and crisp at the edges. It stays sturdy under the avocado, while thin or soft bread turns soggy fast. Any thick, rustic loaf works the same way.
