Buttery Chili Crisp Fried Eggs (sunny side up)
Spicy, salty, garlicky, crunchy, and creamy, this incredibly simple egg preparation is so addictive you’ll want to eat it all the time (if you’re anything like me). Chili crisp is available in many stores now (I get mine at Whole Foods) but can be easily ordered online as well.
- Yield: Serves 2, easily multiplied 1x
Ingredients
Scale
- 3 tablespoons butter
- 2 to 3 tablespoons chili crisp (depending on your heat preference, stir before using)
- 4 eggs
- Salt and pepper to taste
- Fresh cilantro, roughly chopped (tender leaves and stems)
Serving Suggestion: Freshly toasted flatbread, naan, or sourdough for dragging and dredging through all of the spicy, buttery, yolk-y goodness.Â
Instructions
- Place a large (preferably nonstick) skillet over medium heat and add the butter and chili crisp. Ensure this buttery mixture is evenly spread across the pan, and feel free to add more of each component to suit your taste here.
- When it’s all nice and hot, add your eggs, ensuring they each get their own area of the pan. Let them sizzle and cook for about 30 seconds, season with salt and (if you like) some black pepper.
- For sunny side up eggs, you don’t ever flip them but rather, you simply spoon some of the hot chili crisp butter up and over the whites, cooking them gently all the way through (tilting the pan slightly helps). Avoid the yolks to keep them nice and runny.
- When you’ve sufficiently cooked the whites (i.e. no more translucent rawness visible) you can serve the whole skillet family style with bread on the side, or transfer them to individual plates. Shower with cilantro and enjoy.
Notes
For a great sunny side up egg tutorial, check out Mr. Breakfast.
Keywords: Chili Crisp Fried Eggs