Have you ever dreamed of turning your ordinary breakfast into a masterpiece of flavors? You’re about to discover how this vibrant dish combines buttery avocado, fiery sriracha, and a perfectly poached egg to create brunch magic. This modern take on avocado toast isn’t just Instagram-worthy – it’s a powerhouse of protein and healthy fats that’ll keep you energized. Get ready to transform your morning routine with a recipe that’s both simple and sophisticated.
Key Takeaways
- Mash ripe avocado with sea salt and spread on golden-brown toasted sourdough bread as the base layer.
- Poach fresh eggs for exactly three minutes in simmering water with a splash of white vinegar.
- Layer the poached eggs on top of the mashed avocado and drizzle with sriracha sauce to taste.
- The dish combines creamy avocado, runny egg yolk, and spicy sriracha for a balanced flavor profile.
- The entire recipe takes less than 15 minutes and works perfectly for breakfast, brunch, or quick meals.
History
While avocado toast has been enjoyed in California since the 1880s, the modern sriracha-spiked version didn’t emerge until the early 2010s. You’ll find its roots in the artisanal food movement, when creative chefs began experimenting with global flavor combinations. The addition of sriracha sauce – the beloved Thai-American hot sauce – transformed this simple dish into a viral sensation!
The poached egg component draws from classic European breakfast traditions, while the sriracha adds an Asian-fusion twist that’s perfectly suited to contemporary tastes.
Food bloggers and Instagram influencers helped popularize this spicy variation, making it a brunch menu staple by 2015. Today, you’ll find this versatile dish served everywhere from trendy cafes to home kitchens, proving that sometimes the best culinary innovations come from mixing cultural influences.
Recipe
Sriracha avocado toast is a contemporary breakfast favorite that combines creamy avocado with spicy Asian hot sauce, topped with perfectly poached eggs. This simple yet satisfying dish delivers a harmonious blend of textures and flavors that can be enjoyed any time of day.
The success of this recipe lies in the quality of its ingredients and careful preparation. The contrast between crispy sourdough bread, smooth mashed avocado, and runny egg yolk creates a delightful eating experience, while the sriracha adds a pleasant heat that elevates the entire dish.
- 2 slices sourdough bread
- 1 ripe avocado
- 2-3 tablespoons sriracha sauce
- 2 fresh eggs
- Sea salt to taste
- White vinegar (for poaching)
Begin by toasting the sourdough bread until golden brown. While the bread toasts, fill a pot with water and bring to a gentle simmer, add a splash of vinegar. Create a whirlpool in the water with a spoon and carefully drop in the eggs, poaching them for 3 minutes.
Meanwhile, halve and pit the avocado, mash the flesh in a bowl, and spread evenly on the toasted bread. Drizzle with sriracha sauce and sprinkle with sea salt. Once the eggs are done, remove them with a slotted spoon, let drain briefly, and place one on each toast. Finish with an additional drizzle of sriracha.
For best results, ensure eggs are fresh and at room temperature before poaching. The water should be just below boiling point – look for small bubbles rising to the surface but not a rolling boil.
When selecting avocados, choose ones that yield slightly to pressure but aren’t mushy. Toast the bread well to prevent it from becoming soggy under the toppings, and adjust the amount of sriracha based on your heat preference.
Cooking Steps
You’ll want to start by getting your water simmering and your sourdough slices toasting to golden perfection.
While your bread crisps up, mash your ripe avocado in a bowl and prep your poaching water by creating a gentle whirlpool with your spoon before dropping in the fresh eggs.
Once your eggs have poached for exactly three minutes, layer your crispy toast with the mashed avocado, crown each slice with a perfectly poached egg, and finish with bold stripes of sriracha sauce!
Step 1. Heat Water to Simmer
Begin by filling a medium saucepan with 3 inches of water and placing it over medium-high heat.
Watch for gentle bubbles to form at the bottom of the pan – you’ll know you’re getting close! The ideal temperature for poaching eggs is around 180°F (82°C), when tiny bubbles rise steadily but don’t break the surface aggressively.
Once you see this gentle simmer, reduce the heat slightly to maintain this perfect temperature. You don’t want a rolling boil – that’s too hot and will tear your eggs apart!
Add a splash (about 1 tablespoon) of white vinegar to the water, which helps the egg whites stay together.
The water should look calm and inviting, with just a slight ripple across the surface.
Step 2. Toast Sourdough Bread Slices
While the poaching water reaches the perfect temperature, let’s focus on getting your sourdough slices perfectly golden!
Cut two thick slices of sourdough bread, about ¾-inch each. Place them in your toaster or under the broiler, and toast until they reach a medium-dark golden brown. The edges should be crispy, but the center should maintain a slight chewiness.
If you’re using a broiler, keep a close eye on the bread – it’ll take about 2-3 minutes per side.
You’ll know your toast is ready when it’s sturdy enough to hold your toppings without being too hard to bite through. The perfect color should be a rich amber, with a satisfying crunch when you tap it.
Remove from heat and place on your serving plate.
Step 3. Mash Fresh Ripe Avocado
Once your sourdough slices are toasting, it’s time to prepare the creamy avocado spread that’ll become the heart of this dish.
Cut your ripe avocado in half lengthwise, remove the pit, and scoop the flesh into a medium bowl.
Using a fork, mash the avocado until you achieve your desired consistency – leave it slightly chunky for more texture, or make it super smooth for a velvety spread.
A perfectly ripe avocado should mash easily with minimal effort!
Season your mashed avocado with a pinch of sea salt, tasting as you go to get the balance just right.
The salt will enhance the avocado’s natural buttery flavor and create the perfect base for your spicy sriracha topping.
Step 4. Poach Eggs Three Minutes
Your perfectly seasoned avocado spread deserves a companion worthy of its creamy goodness – a beautifully poached egg!
Fill a medium pot with 3 inches of water and bring it to a gentle simmer. Add a splash of white vinegar – this helps keep your egg whites together.
Create a whirlpool by stirring the water in a circular motion with a spoon. Crack your fresh egg into a small bowl first, then gently slide it into the center of the whirlpool.
Set your timer for exactly 3 minutes. Watch as the egg white wraps around the yolk, forming a perfect teardrop shape.
When time’s up, remove your poached egg with a slotted spoon and let it drain for 30 seconds. The white should be firm, while the yolk remains deliciously runny!
Step 5. Add Toppings and Serve
The final assembly brings together all the elements of this vibrant breakfast creation!
Place your perfectly toasted sourdough slices on warmed plates, then generously spread the mashed avocado in an even layer across each piece. You’ll want about 1/2 avocado per slice of bread.
Carefully lift each poached egg from the water using a slotted spoon, letting excess water drain off. Place one egg on top of each avocado-covered toast.
Now’s the time to add your finishing touches! Drizzle sriracha sauce in a zigzag pattern across the eggs – start with about 1 teaspoon per slice and adjust to your heat preference.
Finish with a sprinkle of flaky sea salt and serve immediately while the eggs are still warm and the toast is crispy.
Final Thoughts
Mastering this vibrant sriracha avocado toast brings restaurant-quality brunch right to your kitchen! You’ll love how the creamy avocado balances perfectly with the spicy kick of sriracha, while the runny yolk creates a luxurious sauce that ties everything together.
Don’t be afraid to adjust the spice level to your taste – start with less sriracha and add more as needed. For meal prep, you can pre-toast your bread and store it in an airtight container, though the avocado should always be fresh. Want to mix things up? Try adding extras like microgreens, cherry tomatoes, or everything bagel seasoning. Whether you’re serving this for a casual weekend brunch or quick weekday breakfast, this recipe’s simplicity and bold flavors will make it a go-to favorite!
