Chili Crisp Cream-Fried Eggs

How to Make Chili Crisp Cream-Fried Eggs

1. 1

   Step 1: Toast the bread and prep scallions

   Active 5 min

   Start by toasting 2 slices of crusty bread until golden and set aside. While the bread toasts, thinly slice 2 scallions and measure out the chili crisp so everything is at hand before you cook the eggs.

   For this step

   • 2 slicesCrusty bread
   • 2 countScallions (green onions), thinly sliced
   
2. 2

   Step 2: Build and reduce the cream base

   Active 5 min

   Heat a 10–12 inch (25–30 cm) nonstick or well-seasoned skillet over medium. Add 2 tbsp unsalted butter and let it melt, then pour in 1/2 cup heavy cream. Stir and simmer the cream-butter mixture for about 3–5 minutes until it thickens slightly and coats the back of a spoon; season with 1/2 tsp kosher salt and 1/8 tsp freshly ground black pepper while it reduces.

   For this step

   • 2 tbspUnsalted butter
   • 1/2 cupHeavy cream
   • 1/2 tspKosher salt
   • a pinchFreshly ground black pepper
   
3. 3

   Step 3: Cook the eggs in the cream

   Active 3 min · Passive 4 min

   Lower the heat to medium-low and tilt the pan to create a shallow pool of the reduced cream. Crack 4 large eggs into the cream, spacing them evenly. Use a spoon to baste the whites with the cream a couple of times to help them set, then cover the skillet. Cook until the whites are set but yolks remain runny, about 3 minutes hands-on and 4 minutes covered.

   For this step

   • 4 countLarge eggs
   
4. 4

   Step 4: Finish with chili crisp and scallions

   Active 2 min

   Remove the cover and immediately spoon 2 tbsp chili crisp evenly over the eggs so the crunchy chili pieces sit on the hot cream and eggs. Scatter the thinly sliced scallions over the top for freshness and a slight onion bite.

   For this step

   • 2 tbspChili crisp
   
5. 5

   Step 5: Assemble and rest briefly before serving

   Active 3 min · Passive 1 min

   Transfer the eggs and a little of the silky cream onto the toasted crusty bread (one slice per person, or share the two slices). Season with an extra crack of black pepper if you like, let the plated dish rest for 1 minute to settle, then serve hot.
   

1. Start by toasting 2 slices of crusty bread until golden and set aside. While the bread toasts, thinly slice 2 scallions and measure out the chili crisp so everything is at hand before you cook the eggs.
2. Heat a 10–12 inch (25–30 cm) nonstick or well-seasoned skillet over medium. Add 2 tbsp unsalted butter and let it melt, then pour in 1/2 cup heavy cream. Stir and simmer the cream-butter mixture for about 3–5 minutes until it thickens slightly and coats the back of a spoon; season with 1/2 tsp kosher salt and 1/8 tsp freshly ground black pepper while it reduces.
3. Lower the heat to medium-low and tilt the pan to create a shallow pool of the reduced cream. Crack 4 large eggs into the cream, spacing them evenly. Use a spoon to baste the whites with the cream a couple of times to help them set, then cover the skillet. Cook until the whites are set but yolks remain runny, about 3 minutes hands-on and 4 minutes covered.
4. Remove the cover and immediately spoon 2 tbsp chili crisp evenly over the eggs so the crunchy chili pieces sit on the hot cream and eggs. Scatter the thinly sliced scallions over the top for freshness and a slight onion bite.
5. Transfer the eggs and a little of the silky cream onto the toasted crusty bread (one slice per person, or share the two slices). Season with an extra crack of black pepper if you like, let the plated dish rest for 1 minute to settle, then serve hot.