Crème fraîche on egg toast is the perfect weekend breakfast.
The Deets
I simply cannot get enough of this delicious @momofukugoods truffle chili crisp—it has quickly become one of my favorite condiments, especially when paired with eggs! 🤩 The unique combination of savory and spicy flavors is a game changer, transforming even the simplest dishes into something extraordinary. For this particular toast, I decided to create a delightful layering of flavors that really showcases how versatile this chili crisp can be.
To start, I spread a generous layer of creamy crème fraîche on a slice of toasted sourdough bread. The rich, tangy crème fraîche serves as the perfect base, adding a luxurious texture and a hint of acidity that beautifully balances the other toppings. Then, I topped it with fresh corn, which adds a sweet crunch and complements the creaminess of the crème fraîche perfectly. There’s something about the combination of the sweet corn and the spicy chili crisp that creates a delightful contrast!
Next, I added a perfectly cooked chili crisp egg—just the right amount of runny yolk to enhance the toast even further. As you slice into the egg, the yolk mixes with the other ingredients, creating a luscious sauce that ties everything together. Finally, I drizzled on a generous amount of the truffle chili crisp, elevating this dish to a whole new level. The bold flavors of truffle and chili mingle beautifully, adding depth and excitement to each bite.
This toast is such a treat for a Tuesday, proving that you can enjoy something a little indulgent even on a busy weekday. The layers of flavor come together in a way that is so satisfying, making it not only a delicious meal but also a delightful experience. It’s a fantastic way to brighten up any morning or afternoon snack, and I can’t recommend it enough! So if you’re looking for a flavorful twist on your regular toast, definitely give this combination a try. You won’t regret it—it’s just that good!
Crème fraîche, corn and a truffle chili crisp egg toast
Ingredients
- Bread of choice
- EVOO
- 3 tbsp Butter
- 1 ear Corn
- 2 tbsp Crème fraîche
- 1 tsp Truffle or regular chili crisp
- 1 Egg
- Sea salt & pepper
Instructions
- If you’re corn is uncooked, slice off the cob and bake in a dish with some butter for about 12 min.
- Coat bread in olive oil and cook for about 2-3 min per side
- Add crème fraîche to toast and top with buttery corn.
- Add butter to a pan and cook 1 egg over easy. As it’s cooking, add chili crisp and a little salt. Add egg to toast and enjoy!
