Creamy Chili Crisp Eggs
A quick and satisfying breakfast dish featuring eggs fried in spicy chili crisp, elevated with heavy cream for a rich, velvety texture. Served best on toasted sourdough.
Ingredients
- 1 tbsp chili crisp plus more for serving
- 2 large eggs
- 1-2 tbsp heavy cream
- 1 slice sourdough bread toasted
Instructions
- 1. Heat a non-stick skillet over medium heat. Add the chili crisp and let it warm for about 30 seconds until fragrant.
- 2. Crack the eggs directly into the skillet on top of the chili crisp. Season lightly with salt and pepper.
- 3. As the egg whites begin to set, carefully pour the heavy cream around the edges of the eggs.
- 4. Cook until the whites are set and the yolks are to your desired runniness (about 2-3 minutes for runny yolks). Baste the eggs with the cream and chili crisp oil if desired.
- 5. While the eggs are cooking, toast your slice of sourdough bread.
- 6. Carefully transfer the creamy chili crisp eggs onto the toasted sourdough. Drizzle with a little extra chili crisp oil if desired and serve immediately.
Notes
For an extra kick, drizzle more chili crisp oil before serving. Experiment with different types of bread, or add fresh herbs like cilantro or scallions for a pop of freshness. Adjust cream to your preference for a thicker or thinner sauce.