Chili Oil Fried Eggs

7 min · Easy · Serves 1

280 kcal per serving · 14g protein

Eggs fried in chili crisp until the edges frill, served on sourdough with scallions. Ready before your coffee is.

Ingredients

• Eggs × 2
• 1 slice Sourdough bread
• 1 tbsp Chili crisp
• 1 tbsp Scallions
• 15 ml Olive oil

Method

1. Heat the Chili Oil

   

   Place a small non-stick skillet over medium heat. Add the chili crisp straight to the dry pan and warm it until it just begins to sizzle.

2. Crack in the Eggs

   

   Once the oil begins to sizzle, crack the two eggs directly over the chili crisp.

3. Toast the Bread

   

   While the eggs are frying, toast your slice of sourdough bread until golden.

4. Cook to Preference

   

   Fry the eggs for 2-3 minutes until the whites are crispy on the edges and fully set, but the yolks are still runny.

5. Garnish and Serve

   

   Slide the spicy eggs onto the toast, drizzle with any remaining chili oil from the pan, and top with minced scallions.