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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

★ 4.2 (9 ratings) 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.

Frequently asked questions

How long does Toasted Sourdough Sandwich with Avocado, Poached Egg, and Chili Oil take to make?

Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Toasted Sourdough Sandwich with Avocado, Poached Egg, and Chili Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Toasted Sourdough Sandwich with Avocado, Poached Egg, and Chili Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Toasted Sourdough Sandwich with Avocado, Poached Egg, and Chili Oil for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Toasted Sourdough Sandwich with Avocado, Poached Egg, and Chili Oil vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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