Toasted Sourdough Sandwich with Avocado, Poached Egg, and Chili Oil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant brunch sandwich featuring creamy avocado, perfectly poached egg, and a drizzle of spicy chili oil on toasted sourdough bread. This American-inspired brunch recipe (vegetarian), ready in about 15 minutes, combines sourdough bread slices, ripe avocado, large eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 2 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a medium saucepan of water to a gentle simmer, add 1 tbsp white vinegar.
  2. Step 2: Crack 2 large eggs individually into small bowls. Stir the simmering water to create a gentle whirlpool and carefully slide each egg into the water. Poach for 3-4 minutes until whites are set but yolks remain runny, then remove with a slotted spoon and drain on paper towels.
  3. Step 3: While eggs poach, toast 2 thick slices of sourdough bread until golden and crisp.
  4. Step 4: In a small bowl, mash 1 medium ripe avocado with 1/4 tsp salt and 1/8 tsp black pepper until creamy but slightly chunky.
  5. Step 5: Spread the mashed avocado evenly over the toasted sourdough slices, then drizzle 1 tsp olive oil over the avocado.
  6. Step 6: Place one poached egg on each slice of avocado toast, then drizzle 1 tsp chili oil over the eggs for a spicy kick.
  7. Step 7: Serve immediately while the toast is warm and the egg yolks are soft.

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