Salsa Macha Cream-Fried Eggs

How to Make Salsa Macha Cream-Fried Eggs

1. 1

   Step 1: Warm the skillet and melt butter

   Active 2 min

   Place a 10–12 inch nonstick or well-seasoned cast-iron skillet over medium heat and add the unsalted butter. Swirl the pan as the butter melts until foaming and fragrant, about 1–2 minutes—this builds the browned-butter base that will flavor the cream and eggs.

   For this step

   • 2 tbspunsalted butter
   
2. 2

   Step 2: Infuse and reduce the cream with salsa macha

   Active 3 min · Passive 5 min

   Pour 3/8 cup (90 ml) of the heavy cream into the hot butter (reserve the remaining 1/8 cup / 30 ml for finishing) and add 1 tablespoon (15 ml) of the salsa macha for infusion. Reduce gently over medium-low heat, stirring occasionally, until the cream thickens slightly and becomes glossy, about 4–5 minutes; you should have a saucy pool in the skillet to cradle the eggs.

   For this step

   • 1/2 cupheavy cream
   
3. 3

   Step 3: Fry the eggs in the cream and season

   Active 4 min · Passive 4 min

   Crack the large eggs into a small bowl one at a time and gently slide them into the simmering cream-butter-salsa macha mixture. Spoon some of the sauce over the whites to help them set. Sprinkle the eggs with the salt and black pepper. Cover the skillet and cook until whites are set and yolks are at your desired doneness—about 3–4 minutes for jammy yolks.

   For this step

   • 4 countlarge eggs
   • 1/2 tspsalt
   • a pinchblack pepper
   
4. 4

   Step 4: Toast the crusty bread

   Active 2 min

   While the eggs cook, toast the crusty bread slices until golden and crisp—use a toaster or place directly on a clean skillet over medium heat for 1–2 minutes per side. The toast will be used for scooping the saucy eggs and should be warm and sturdy.

   For this step

   • 2 slicescrusty bread
   
5. 5

   Step 5: Finish with remaining cream, salsa macha and cilantro; serve

   Active 1 min · Passive 1 min

   Remove the skillet from the heat. Stir the reserved 1/8 cup (30 ml) heavy cream into the sauce and drizzle the remaining 1 tablespoon (15 ml) salsa macha over the eggs for an extra crunchy, spicy finish. Sprinkle the fresh cilantro over the top, let everything rest 1 minute, then transfer eggs and sauce to plates and serve with the toasted crusty bread for scooping.

   For this step

   • 2 tbspfresh cilantro
   

1. Place a 10–12 inch nonstick or well-seasoned cast-iron skillet over medium heat and add the unsalted butter. Swirl the pan as the butter melts until foaming and fragrant, about 1–2 minutes—this builds the browned-butter base that will flavor the cream and eggs.
2. Pour 3/8 cup (90 ml) of the heavy cream into the hot butter (reserve the remaining 1/8 cup / 30 ml for finishing) and add 1 tablespoon (15 ml) of the salsa macha for infusion. Reduce gently over medium-low heat, stirring occasionally, until the cream thickens slightly and becomes glossy, about 4–5 minutes; you should have a saucy pool in the skillet to cradle the eggs.
3. Crack the large eggs into a small bowl one at a time and gently slide them into the simmering cream-butter-salsa macha mixture. Spoon some of the sauce over the whites to help them set. Sprinkle the eggs with the salt and black pepper. Cover the skillet and cook until whites are set and yolks are at your desired doneness—about 3–4 minutes for jammy yolks.
4. While the eggs cook, toast the crusty bread slices until golden and crisp—use a toaster or place directly on a clean skillet over medium heat for 1–2 minutes per side. The toast will be used for scooping the saucy eggs and should be warm and sturdy.
5. Remove the skillet from the heat. Stir the reserved 1/8 cup (30 ml) heavy cream into the sauce and drizzle the remaining 1 tablespoon (15 ml) salsa macha over the eggs for an extra crunchy, spicy finish. Sprinkle the fresh cilantro over the top, let everything rest 1 minute, then transfer eggs and sauce to plates and serve with the toasted crusty bread for scooping.