Your Sunday brunch is about to be elevated with these chili crisp eggs!
The Deets
Elevate your brunch routine with this chili crisp and kale cream fried eggs recipe. A little hack I’ve learned…frying eggs in cream instead of butter adds so much flavor and is just so tasty. This recipe really easy to make, you’ll want to make it everyday. You’re going to pour cream right into a pan and then add your chili crisp. I love the way the chili compliments the cream, you’ll get just a little kick with a hint of sweetness from this dish. For the chili crisp, I use this one from MomoFuku. Once blended together, crack your eggs right into the mixture and nestle them in to cook to sunny-side up perfection. For a little greenery, I added some kale to the pan. You’ll add all of this onto a thick slice of sourdough (or the bread of your choice) for a tasty morning treat! If you loved this recipe, be sure to check out my other toast recipes here! Whether you’re craving sweet, savory, or indulgent I have toast recipes for all ranges of tastebuds to take your toast level to new heights!
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!
2 Comments
Fabulous. Really enjoyed this. Who knew to fry an egg in cream!
Right?!? Im so glad!