Spice up your morning breakfast routine with this Chili Crisp Fried Eggs recipe that blends fiery chili oil with savory garlic, creating a bold and flavorful breakfast that will awaken your taste buds.
Chili Crisp Fried Eggs: A Spicy Twist to Your Morning Toast
Elevate your breakfast game with this Chili Crisp Fried Eggs recipe – a symphony of flavors that will kickstart your day with a spicy punch. This flavorful dish combines the richness of a perfectly fried egg with the bold kick of homemade Chili Crisp Oil.
Whether you’re a spice enthusiast or just looking to add some excitement to your morning routine, this chili fried egg is sure to become a breakfast favorite. It’s easy to customize whether you decide to use Sichuan chili powder, Korean red chili powder, or your favorite chili blend.
Ingredients You’ll Need:
Chili Oil (Skip and use 2-3 tsps of your own premade / storebought Chili Crisp Oil / Chili Crunch Oil)
- Avocado oil or neutral oil of choice: Provides a smooth base for the chili oil.
- Crushed chili flakes or crushed red pepper: Infuses the oil with a fiery heat.
- Finely ground chili powder (Sichuan, Korean, or your choice): Adds depth and complexity to the spice profile.
- Five spice powder: Introduces a hint of warmth and complexity.
- Finely minced or grated garlic: Brings a savory aroma to the mix.
- Sesame seeds: Offer a nutty undertone.
- Salt: Balances the flavors.
For the Chili Crunch Fried Egg Toast:
- Drizzle of avocado oil or olive oil: Ensures a crispy toast.
- Rustic Sourdough (or crusty rustic loaf of choice): The perfect canvas for your delicious creation.
- Softened butter (dairy-free or regular): Adds a rich and creamy layer.
- Small avocado sliced: Provides a creamy texture to the toast.
- Large egg: The star of the dish.
- Kosher or fine grain sea salt: Enhances the overall flavor.
- Freshly ground black pepper: Adds a touch of warmth.
- Fresh Basil leaf finely chopped with 1-2 thinly sliced: Brings a fresh, herby element.
Instructions: How to make Chili Crisp Eggs
For the Chili Oil:
- Heat the oil: Warm the oil in a saucepan over low heat.
- Prepare the ingredients: Combine chili flakes, chili powder, garlic, sesame seeds, and salt in a heat-safe bowl.
- Infuse the oil: Once the oil is hot, carefully pour it over the ingredients, allowing it to sizzle. Mix well and adjust seasonings to taste.
- Store if needed: To store, let it cool before transferring to a glass jar and refrigerate.
For the Fried Egg Toast:
- Prepare the bread: Drizzle avocado oil on the bread and toast until golden and crunchy.
- Assemble the toast: Spread with butter, add sliced avocado, and fan it out to cover the toast.
- Cook the egg: Ladle 2-3 tsp of chili oil into a pan. Crack the egg, season, and fry until golden. Tilt the pan and spoon oil over the whites for thorough cooking.
- Final touches: Remove from heat, place the egg on top of the toast, drizzle with more chili oil, and sprinkle fresh basil.
- Serve and enjoy: Cut into half and relish the spicy delight!
Tips for Success:
- Egg Whites: Ensure the egg whites are fully cooked by spooning oil over them during frying.
- Perfect Toast Crunch: Adjust the toasting time according to your preference; some love a golden crunch, while others prefer a softer texture.
- Chili Oil Infusion:
- Adjust chili oil quantities to suit your spice preference. Allow the chili oil to sit for a day before using to intensify the flavors. This simple step can make a significant difference.
- Egg Cracking Technique: Crack the egg gently to avoid any shell fragments. A clean, precise crack ensures a flawless fried egg.
- Fresh Basil Finishing: Add fresh basil just before serving for an extra burst of aromatic freshness, enhancing the overall appeal of your dish.
Serving Suggestions:
- Side of Greek Yogurt: Balance the heat with a dollop of cool Greek yogurt on the side, creating a creamy contrast.
- Crispy Bacon Topping: For an extra layer of indulgence (without using the word “indulge”), crumble crispy bacon over the fried egg toast.
- Pickled Radishes: Introduce a tangy element by placing pickled radish slices on top, providing a delightful crunch and flavor contrast.
Storage and Freezer Instructions:
- Refrigeration: Store chili oil in a glass jar in the fridge. It stays fresh for an extended period.
- Chili Oil Batch Preparation: Make a larger batch of chili oil and store it in smaller portions, ensuring you have a ready-to-go spicy condiment for multiple meals.
- Frozen Avocado Slices: If using frozen avocado slices, ensure they are thawed and drained well before placing them on the toast to avoid excess moisture.
- Chili Oil Ice Cubes: Freeze chili oil in ice cube trays for convenient portioning. Pop out a cube whenever you need a quick spicy kick for your fried eggs.
- Prepped Bread Slices: Toast and butter your bread slices in advance and store them in an airtight container for a quick assembly when you’re short on time.
Variations:
- Cheesy Twist: Sprinkle shredded cheese over the fried egg before serving, creating a gooey, savory layer that complements the spice.
- Avocado Mash: Instead of sliced avocados, mash them and spread them over the toast for a creamy, avocado-infused base.
- Tomato Bruschetta Fusion: Top your fried egg toast with a spoonful of fresh tomato bruschetta for a refreshing and tangy contrast.
- Spicy Guacamole: Elevate your avocado toast by mixing in some spicy guacamole, enhancing the overall flavor with a zesty kick.
Substitutions:
- Swap avocado oil for olive oil or any neutral oil of your choice.
Frequently Asked Questions (FAQs):
Q1: Can I use any chili powder for the chili oil? A: Absolutely! Whether it’s Sichuan, Korean red chili, or your favorite blend, feel free to customize the spice level to your liking.
Q2: How long can I store the homemade chili oil? A: Once cooled, transfer it to a glass jar, and it can stay fresh in the fridge for an extended period, ensuring you have a ready-to-go spicy kick.
Q3: Can I use a different oil for the chili oil? A: Certainly! Swap avocado oil for olive oil or any neutral oil of your choice without compromising the rich flavor of the chili oil.
Q4: What’s the best bread for the Fried Egg Toast? A: While rustic Sourdough works wonders, you can experiment with your favorite crusty loaf or bread variety to suit your taste.
Q5: Can I adjust the spice level of the chili oil? A: Absolutely! Tailor the quantity of chili flakes and powder to your spice preference, ensuring your breakfast has the perfect kick.
Q6: Any tips for ensuring the egg whites are fully cooked? A: During frying, tilt the pan and spoon chili oil over the whites, ensuring they’re fully cooked, golden, and delicious.
Q7: Can I freeze the Chili Crisp Fried Eggs? A: It’s best enjoyed fresh, but you can prep the chili oil ahead. Freeze it in small portions, thaw as needed, and enjoy the spicy goodness whenever you crave it.
Q8: Are there alternative serving suggestions? A: Pair your Chili Crisp Fried Eggs with a side of fresh fruit or a simple green salad for a balanced and delightful breakfast experience.
Q9: What variations can I try with this recipe? A: Get creative! Experiment with different bread varieties or add a sprinkle of cheese for an extra savory twist to your morning dish.
Q10: Can I use the chili oil for other recipes? A: Absolutely! This versatile chili oil can add a spicy kick to various dishes – from stir-fries to noodle bowls, giving your meals an extra punch of flavor.
More fried egg recipes you will love:
Spice up your morning breakfast routine with this Chili Crisp Fried Eggs recipe that blends fiery chili oil with savory garlic, creating a bold and flavorful breakfast that will awaken your taste buds.
- ½ cup avocado oil or neutral oil of choice]
- 1 tbsp crushed chili flakes or crushed red pepper
- 1 tbsp finely ground chili powder Sichuan chili powder, Korean red chili powder/gochugaru or chili powder of choice
- 1/8 tsp five spice powder
- 1/2 tbsp finely minced or grated garlic
- 1/2 tsp sesame seeds
- 1/4 tsp salt
- Drizzle of avocado oil or olive oil
- 1 slice of rustic Sourdough (or crusty rustic loaf of choice)
- Softened butter dairy-free or regular
- ½ small avocado sliced (or as much as needed to cover the bread)
- 1 large egg
- Kosher or fine grain sea salt to taste
- Freshly ground black pepper to taste
- ½ small avocado sliced (or more as needed to cover the bread)
- Fresh Basil leaf finely chopped with 1-2 thinly sliced
- Heat the oil in a saucepan over low heat.
- Add the chili flakes, chili powder, garlic, sesame seeds and salt to a large heat-safe/microwave-safe bowl, arranging the ingredients side by side.
- Once the oil is hot, carefully pour it over the bowl and allow it to sizzle. Use any small metal utensil to mix well to combine. Adjust seasonings to taste. (To store: Allow to cool completely before transferring to a glass jar with lid and store in the fridge.)
- Lightly drizzle some avocado oil on the bread. Toast in a nonstick skillet on low / low medium until golden and crunchy (or to your desired doneness) on both sides.
- Remove from the pan and spread with a little bit of butter. Slice the avocado into slices and add evenly on top, fanning it out to cover the toast.
- Use a ladle to add 2-3 tsp of the chili oil (or more as needed) into a nonstick pan over medium-high heat. Gently crack an egg into the pan and season with salt and black pepper. Fry until the edges are golden and the whites are puffy and bubbly. Tilt the pan on an angle and use a teaspoon to scoop up the oil to pour over the whites to ensure that they are fully cooked.
- Remove from heat and use a spatula to carefully remove the egg from the pan and add it on top of the avocado toast.
- Drizzle with a little bit more of the chili oil then top with the fresh basil.
- Cut into half and enjoy.
Recipe Video
How to store the chili oil:
Allow the chili oil to cool completely. Transfer to a clean, sterilized jar or bottle. It can be stored in the fridge anywhere between 2 to 6 months (depending on how the chili oil looks and smells - use your judgement and if in doubt, throw it out) making sure to use a clean spoon to scoop out each time.
If you'd like to extend its shelf life, refrigerate it for up to 6 months or freeze it for up to a year. Just remember to thaw frozen chili oil in the refrigerator before using.
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