Sourdough Avocado Tartine with Soft-Poached Egg and Chili Crisp
Artisanal toasted country sourdough layered with creamy lemon avocado smash, perfectly poached pasture-raised eggs, and smoky Sichuan chili crisp.
Marcus Vance
Published on October 22, 2026
A great avocado toast is not an afterthought; it is an exercise in balancing crust, acidity, richness, and heat. This tartine pairs naturally leavened, open-crumb country sourdough with creamy Hass avocado smash and velvety poached eggs.
Toasting the sourdough in extra virgin olive oil rather than a dry slot toaster creates a shatteringly crisp exterior while retaining a soft, custard-like crumb that holds up to the runny yolk.
A drizzle of crunchy Sichuan chili crisp adds umami warmth and smoky complexity that elevates this café favorite into something truly memorable.
Finish with flaky sea salt and lemon zest right before serving for maximum brightness and textural crunch.
Sourdough Avocado Tartine with Soft-Poached Egg and Chili Crisp
By Marcus Vance • Published in Breakfast
Ingredients8 items
- 2 thick slices artisanal country sourdough bread
- 2 ripe Hass avocados, halved and pitted
- 1 tbsp freshly squeezed lemon juice
- 2 large pasture-raised eggs, chilled
- 1 tbsp rice vinegar (for poaching water)
- 2 tsp Sichuan chili crisp
- 1/4 cup tender pea microgreens or cilantro
- Flaky sea salt and freshly cracked black pepper
Step-by-Step Instructions
- 1
Toast the Sourdough
Brush sourdough slices with olive oil and toast in a hot cast iron skillet for 2 to 3 minutes per side until golden brown and blistered.
- 2
Whip the Avocado Smash
In a bowl, coarsely crush avocado with lemon juice, sea salt, and black pepper using a fork, leaving intentional rustic chunks.
- 3
Poach Eggs to Soft Perfection
Bring water and rice vinegar to a gentle simmer. Create a gentle vortex, drop in strained eggs, and poach for exactly 3 minutes until whites are set and yolks remain liquid.
- 4
Assemble and Garnish
Spread avocado generously across toasted sourdough. Top with poached eggs, spoon chili crisp over yolks, and finish with microgreens and flaky salt.
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