Chili Oil and Feta Fried Eggs
Meet your new breakfast obsession! These fried eggs are next-level delicious with a crispy edge, soft yolk, crumbled feta and the perfect kick of spicy chili oil! Perfect on toast or in a wrap.
- Prep time: 5 min
- Makes: 2 toast slices
- Cook time: 5 min
Ingredients
- 2
- Naturegg Nature’s Best Eggs
- 2 to 4 tsp
- chili oil
- 2 to 4 tsp
- crumbled feta
- 2
- slices of bread (sourdough or your favourite type)
- handful of lettuce (romaine or butter lettuce)
- pinch of salt and pepper
Directions
Toast your bread slices until golden and crispy.
In a non-stick skillet, heat half (1-2 tsp) of chili oil over medium heat. Sprinkle half (1-2 tsp) of feta on top of the chili oil.
Crack an egg into the center of the skillet and cook until the whites are set and the yolks remain slightly runny (or cook to your preferred level). Season with a pinch of salt and pepper.
Repeat steps 2 and 3 to make your second toast slice.
Place lettuce on top of each toasted bread slice.
Carefully slide the cooked eggs on top of the lettuce.
Enjoy!
Tips
Use 1 tsp of chili oil per toast for a milder version and 2 tsp of chili oil per toast for a spicier version.
Lettuce can be substituted for avocado or sliced tomatoes.
Garnish: Sprinkle with chopped green onions or sesame seeds for extra flavour and texture.
Naturegg Nature’s Best
Eggs from hens on a vegetarian feeding program that contains no medications, antibiotics or animal by-products.
Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.