Ultimate Sunday breakfast: Chili crisp scallion toast with creme fraiche, black beans and scrambled eggs.
Chili crisp scallion and black bean toast
- 1 tsp chili crisp
- 1/4 cup black beans
- 1 slice sourdough bread
- 6 scallions
- 1/2 like
- 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!