Description
Delicious Chili Oil & Heavy Cream Eggs offer a flavor boost to your breakfast or brunch.
Ingredients
Scale
- 4 large eggs
- 1/2 cup heavy cream
- 2 tablespoons chili oil
- 1 tablespoon butter
- 2 tablespoons chopped green onions (for topping)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 slices toasted bread
Instructions
- Heat a nonstick skillet over medium heat. Allow it to warm for a couple of minutes.
- Pour heavy cream into the skillet and stir in chili oil, salt, and black pepper. Mix thoroughly and watch for the cream to start bubbling gently, about 2 minutes.
- Add butter and allow it to melt while the cream mixture begins to gently simmer.
- Crack the eggs carefully into the creamy sauce. Avoid breaking the yolks.
- Cook until the egg whites are set but the yolks remain soft, about 4–5 minutes.
- Sprinkle chopped green onions over the eggs.
- Serve immediately with toasted bread.
Notes
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 370 mg
Keywords: Chili Oil Heavy Cream Eggs