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BLACKLAND RECIPE

Chili Crisp Fried Eggs

Crisp-edged eggs cook until golden while the yolks stay rich and runny. BLACKLAND Original Chili Crisp is spooned over the top, adding savory depth, gentle heat, and a textured finish perfect for toast, rice, or breakfast tacos.

Total time
10 min
Servings
2 servings
Recipe heat
Medium
Recommended
BLACKLAND Original Chili Crisp
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Two sunny-side-up fried eggs with crispy, chili-infused edges, served over thick slices of toasted sourdough bread and garnished with fresh scallions.

Ingredients

  • 2 large eggs
  • 2 teaspoons avocado oil or another neutral high-heat oil
  • 1 to 2 tablespoons BLACKLAND Original Chili Crisp, divided
  • Pinch of Diamond Crystal kosher salt
  • 2 slices sourdough toast or 1 cup cooked rice, for serving
  • 2 scallions, thinly sliced

Instructions

  1. Heat a well-seasoned skillet over medium-high heat. Add the avocado oil or another neutral high-heat oil and a spoonful of the flavorful oil from the chili crisp, reserving the textured solids.
  2. Crack in the eggs. Season lightly with salt and cook until the whites are set with deeply crisp edges, 2 to 3 minutes. Spoon the reserved textured chili-crisp solids over the eggs during the final moments or immediately after cooking. For firmer yolks, cover for the final minute.
  3. Slide the eggs onto toast or rice. Spoon over more chili crisp and finish with scallions.

Serving suggestions

Add sliced avocado, a handful of dressed greens, or a squeeze of lime. The eggs also make a fast filling for a warm tortilla.

For runny yolks, use pasteurized eggs if preferred; otherwise cook eggs to your desired safe doneness.

Optional variations

Use BLACKLAND Spicy Chili Crisp for extra heat, or fry a handful of torn kale in the skillet before adding the eggs.