Hot Honey Chili Crisp Eggs on Toast (Print Version)
Crispy-edged eggs cooked over hot honey, chili crisp, and cheese, then served on buttery sourdough toast.
# Ingredients:
For the toast
01 -
1 thick slice sourdough bread, about 2 oz (60 g)
02 -
1 teaspoon unsalted butter
For the eggs
03 -
1 tablespoon honey
04 -
2 teaspoons chili crisp, stirred well
05 -
1/3 cup (35 g) shredded Monterey Jack or cheddar cheese
06 -
1 tablespoon thinly sliced shallot
07 -
2 large eggs
08 -
Pinch of kosher salt
09 -
Freshly ground black pepper
For finishing
10 -
1 tablespoon finely sliced chives
11 -
Flaky salt, to taste
12 -
Extra honey or chili crisp, optional
# Instructions:
01 -
Melt the butter in a small nonstick skillet over medium heat. Toast the sourdough for 1-2 minutes per side until deeply golden, then transfer it to a plate.
02 -
Reduce the heat to medium-low. Add the honey and chili crisp to the skillet and swirl for 10-15 seconds until glossy and loose.
03 -
Scatter the cheese over the honey and chili crisp, then sprinkle the shallot over the top. Let it heat for about 30 seconds until the cheese begins to soften at the edges.
04 -
Crack the eggs over the cheese. Season with a small pinch of salt and black pepper, then cover and cook for 3-4 minutes until the whites are set and the cheese underneath is golden and crisp. Cook longer for firm yolks.
05 -
Use a thin spatula to loosen the crispy cheese layer, then slide the eggs onto the toast. Top with chives, flaky salt, and a small extra drizzle of honey or chili crisp if desired.
# Notes:
01 -
Best eaten immediately while the cheese is crisp.
02 -
Use medium-low heat after adding honey so it does not scorch.
03 -
Stir chili crisp before measuring so you get both oil and crunchy bits.