Your Sunday brunch is about to be elevated with these chili crisp eggs!
Chili Crisp and Kale Cream Fried Eggs are a decadent and flavorful twist on a classic breakfast favorite. The eggs are gently fried in rich cream, creating a silky, luscious texture that elevates the dish’s comfort factor. Tender sautéed kale adds a mild bitterness and earthiness, perfectly balancing the creamy eggs. To finish, a generous spoonful of spicy, crunchy chili crisp brings bold heat and an irresistible crunch, adding layers of complexity to every bite.
This dish is both comforting and exciting, combining silky creaminess with vibrant greens and fiery chili crisp. It’s a great way to start the day with a mix of indulgence and freshness, perfect for anyone who loves rich flavors with a kick. The creamy eggs and kale make it hearty, while the chili crisp adds just the right amount of spice and texture to keep things interesting.
If you loved this recipe, be sure to check out my other toast recipes here!
Chili Crisp and Kale Cream Fried Eggs
Ingredients
- 2 eggs
- 1/4 cup cream
- 1 tbsp chili crisp
- A small handful of kale or other greens
- Bread of choice
- Olive oil
Instructions
- Add cream to a small skillet. Drizzle chili crisp and add kale. Crack 2 eggs into the cream and cook eggs on low. Season with salt and pepper. Cook for about 5 min or until eggs are sunny side up.
- Coat bread in olive oil and cook for 2-3 min per side. Add creamy eggs and enjoy!
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