Chili crisp scallion and beans toast

Ultimate Sunday breakfast: Chili crisp scallion toast with creme fraiche, black beans and scrambled eggs.

Chili crisp scallion and black bean toast

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  • 1 tsp chili crisp
  • 1/4 cup black beans
  • 1 slice sourdough bread
  • 6 scallions
  • 1/2 like
  • cilantro
  • 2 eggs
  • 1 tbsp creme fraiche


  • Add olive oil to a medium skillet. Slice scallions lengthwise and then shop in half. Add to skillet and sauté until they start to brown and soften, adding chili crisp about 3 min in.
  • Once softened, add black beans, lime juice and cilantro and cook for about another 3 min or so on medium to low heat. Season with salt and pepper. Transfer to a plate and cover to keep warm while you cook the eggs.
  • Melt butter in a same pan. Whisk 2 eggs in a bowl and add a dash of half and half or milk. Season with salt and pepper. When pan is very hot, add eggs. Turn heat down to very low and using a spatula, slowly fold the eggs in as they cook. This process happens very quickly so make sure eggs don’t burn.
  • Coat bread in olive oil and cook for 2-3 min per side. Remove and add creme fraiche. Add eggs, followed by scallion mixture overtop. Season with salt, pepper and favorite hot sauce or more chili crisp. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.