Sourdough Avocado Toast with Chili Crunch & Jammy Egg
Thick-cut country sourdough crisped in olive oil, piled with citrus-spiked mashed avocado, a soft jammy egg, and a spoonful of smoky chili crunch.
Avocado toast is ubiquitous on modern café menus, but far too often it arrives as a soggy slice of bland bread topped with lukewarm, under-seasoned puree.
At Tea & Toast, our philosophy is that everyday breakfast staples deserve culinary reverence. When you dial in three specific elements—bread temperature, acid balance, and textural contrast—this humble dish transforms into a masterpiece.
The Anatomy of Great Avocado Toast
- The Bread Foundation: Soft sandwich bread wilts under the weight of avocado. You need a sourdough with an open crumb, blistered crust, and subtle lactic tang. Searing the bread in olive oil creates a barrier that keeps the crumb crunchy even 10 minutes into breakfast.
- The Acid Factor: Avocado is packed with rich, velvety oleic acids. Without enough citrus to brighten it, each bite feels heavy. We use both lime juice and a zest of lemon to wake up the palate.
- The 6.5-Minute Egg: A hard-boiled egg is too dry, while a runny sunny-side-up egg can spill everywhere. A soft-boiled jammy egg—with firm whites and a custard-like, glowing yolk—sits comfortably on the toast and enriches the chili crunch.
Why We Pair It with Earl Grey
Black tea with oil of bergamot is the sommelier’s secret for savory avocado dishes. The astringency of the tea leaves cleanses the palate of richness, while the aromatic bergamot citrus resonates with the lime in the avocado mash.
Bergamot Earl Grey with Lemon
The bright, citrus-forward essential oils of bergamot cut effortlessly through the rich fats of the avocado and jammy yolk, leaving your palate refreshed.
💡 Brewing Guide: Steep 3g of loose leaf Earl Grey in 95°C (203°F) water for 3.5 minutes.
Sourdough Avocado Toast with Chili Crunch & Jammy Egg
Ingredients
- 2 thick slices Rustic Country Sourdough at least 1/2 inch thick
- 2 whole Ripe Hass Avocados
- 2 whole Large Farm Eggs room temperature
- 1 tbsp Fresh Lime Juice
- 2 tsp Chili Crunch or Chili Oil crispy garlic and shallot style
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tsp Flaky Maldon Sea Salt
- 1 small handful Fresh Cilantro or Microgreens
Instructions
- 1
Boil the 6.5-Minute Jammy Eggs
Bring a small saucepan of water to a rolling boil. Gently lower the eggs using a slotted spoon. Cook for exactly 6 minutes and 30 seconds. Immediately transfer eggs into an ice bath for 5 minutes before peeling.
- 2
Crisp the Sourdough
Drizzle olive oil into a heavy cast-iron skillet over medium heat. Add the sourdough slices and fry for 2 to 3 minutes per side until deep golden and crackling crisp on the edges.
- 3
Mash the Avocado
In a shallow bowl, mash the avocados with lime juice, a drizzle of olive oil, and a pinch of flaky sea salt. Keep it textured with satisfying chunks rather than pureeing smooth.
- 4
Assemble & Garnish
Spread the mashed avocado generously over the warm sourdough. Halve the jammy eggs and place on top. Spoon crispy chili crunch over each egg and finish with flaky salt and microgreens.
💡 Pro-Tips for Perfect Results
- Do not toast in a standard pop-up toaster if you can avoid it; pan-crisping with olive oil adds an incredible savory crust that prevents the avocado from making the bread soggy.
- The ice bath is non-negotiable for jammy eggs—it arrests cooking instantly and creates steam under the shell membrane for effortless peeling.