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!
