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Jammy Eggs and Chili Crisp Toast

Jammy Eggs and Chili Crisp Toast

Savory with a kick of spice — we call this the breakfast of champs.

2 servings | 30 minutes

4 eggs

2 5.3 oz jars of non fat Greek yogurt  

3 tbsp butter  

1 tbsp garlic (1 clove grated if using fresh)  

1/2 tbsp Bowlcut Chili Crisp  

1/2 tbsp lemon juice  

Toasted bread of choice  

Chopped dill or parsley  

Optional: 1/2 lemon zest

  1. 1. Combine Bowlcut Chili Crisp and butter to make chili butter.
  2. 2. Melt chili butter over medium-low heat. When completely melted, add Bowlcut Chili Crisp. Let cook together on low for a few minutes until combined. Remove from heat and set aside.
  3. 3. In a bowl, mix yogurt, lemon juice, zest, garlic, salt, and pepper. Mix well and set aside.
  4. 4. Bring a pot of water to boil and add eggs gently for the perfect soft boil. Set a timer for 6 minutes. After, immediately add eggs to an ice bath for 2 minutes. Peel when cooled.
  5. 5. Time to assemble! On the toasted bread of your choice, layer yogurt mixture, chili butter, halved soft boil eggs, and dill or parsley to top.