Crispy Cheese Chili Eggs

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Crispy Cheese Chili Eggs

By

Lalada.

Golden, crispy cheese cups cradle perfectly set eggs with a fragrant hit of chili oil — a quick savory breakfast that’s full of flavor and texture. Ready in minutes and great served with fresh greens, cucumber, tomatoes and avocado, finished with a touch of honey.

Yield

2

Time

10 minutes

Rating

—

Ingredients

3–4 large eggs

1/4 cup shredded cheese (cheddar or mozzarella)

1/2–1 tbsp chili oil (adjust to taste)

Pinch of salt

Pinch of black pepper

1 cup mixed greens (about 1 handful) — for serving

1/2 cup cucumber, sliced — for serving

Handful cherry tomatoes (about 8–10), halved — for serving

1/2 avocado, sliced — for serving

Drizzle of honey — for finishing

Instructions

Step 1

1. Preheat a nonstick skillet over medium heat.

Step 2

2. Sprinkle the shredded cheese evenly across the pan to form a round or several small circles, depending on the pan size.

Step 3

3. Drizzle 1/2–1 tbsp chili oil over the cheese (use more or less to taste).

Step 4

4. Crack 3–4 eggs gently on top of the cheese, spacing them so the cheese can crisp around each egg. Season the eggs with a pinch of salt and black pepper.

Step 5

5. Cook until the egg whites are set and the cheese edges turn golden and crispy, about 3–4 minutes. If you prefer firmer yolks, cover the pan briefly for an additional 1–2 minutes.

Step 6

6. Use a spatula to carefully slide the crispy cheese eggs onto a plate.

Step 7

7. Serve immediately with mixed greens, sliced cucumber, halved cherry tomatoes and avocado. Finish with a light drizzle of honey for a bright contrast.

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Crispy Cheese Chili Eggs

By

Lalada.

Golden, crispy cheese cups cradle perfectly set eggs with a fragrant hit of chili oil — a quick savory breakfast that’s full of flavor and texture. Ready in minutes and great served with fresh greens, cucumber, tomatoes and avocado, finished with a touch of honey.

Yield

2

Time

10 minutes

Rating

—

Ingredients

3–4 large eggs

1/4 cup shredded cheese (cheddar or mozzarella)

1/2–1 tbsp chili oil (adjust to taste)

Pinch of salt

Pinch of black pepper

1 cup mixed greens (about 1 handful) — for serving

1/2 cup cucumber, sliced — for serving

Handful cherry tomatoes (about 8–10), halved — for serving

1/2 avocado, sliced — for serving

Drizzle of honey — for finishing

Instructions

Step 1

1. Preheat a nonstick skillet over medium heat.

Step 2

2. Sprinkle the shredded cheese evenly across the pan to form a round or several small circles, depending on the pan size.

Step 3

3. Drizzle 1/2–1 tbsp chili oil over the cheese (use more or less to taste).

Step 4

4. Crack 3–4 eggs gently on top of the cheese, spacing them so the cheese can crisp around each egg. Season the eggs with a pinch of salt and black pepper.

Step 5

5. Cook until the egg whites are set and the cheese edges turn golden and crispy, about 3–4 minutes. If you prefer firmer yolks, cover the pan briefly for an additional 1–2 minutes.

Step 6

6. Use a spatula to carefully slide the crispy cheese eggs onto a plate.

Step 7

7. Serve immediately with mixed greens, sliced cucumber, halved cherry tomatoes and avocado. Finish with a light drizzle of honey for a bright contrast.

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Chinese egg tarts come in a few varieties: these tarts hail from Hong Kong and consist of a puff pastry crust with a slightly less sweet and rich filling than other versions. They are enjoyed throughout the year for breakfast or as an after-school or mid-afternoon snack. In Hong Kong, there are specific bakeries that specialize in egg tarts; when a fresh batch is hot out the oven, the beautiful sweet aroma travels down the block to attract customers.

Mustard, Kale and Cheddar Pull-Apart Bread

By Anna Theoktisto

These mustardy monkey bread rolls boast lots of cheddar cheese and garlic, making them ideal with soup or pasta.

3 hr 5 min

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By André Soltner

This potato and egg pie is perfect for a weekend brunch. Get the recipe at Food & Wine.

9 hr 45 min

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By Tyler Florence

Molten Chocolate Mug Cake

By Leah Colins

This warm, rich chocolate cake with a molten center can be yours in a mere five minutes. It requires little more than a mug and a microwave to make.

5 min

More from Vegetarian

View All →

Creamy Lemon Pasta

By Andrew Zimmern

This Creamy Lemon Pasta is an ode to the sweet, fragrant lemons that grow all along Italy’s Amalfi Coast. It’s a signature dish of L’Antica Trattoria in Sorrento. Get the recipe at Food and Wine.

20 min

Cinnamon Baked Doughnuts

By Ina Garten

Schlutzkrapfen – pasta filled with spinach and ricotta

By GIC Kitchen

This semi-circle shaped pasta is typical of the Trentino-Alto Adige region of north Italy and is filled with spinach, ricotta and potato. Tossed with nutty brown butter and topped with Grana Padano cheese, this moreish dish is well worth making pasta from scratch for.

1 hr 30 min

Mustard, Kale and Cheddar Pull-Apart Bread

By Anna Theoktisto

These mustardy monkey bread rolls boast lots of cheddar cheese and garlic, making them ideal with soup or pasta.

3 hr 5 min

Butternut Squash Polenta | Epicurious

By Anna Stockwell

Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked it will be full of gooey pockets of cheese throughout.

Quick Chana Masala

By Keya Wingfield

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