Elevate your breakfast with Chili Oil Eggs, a fusion of eggs perfectly fried in Hot Jiang® Mild Spicy Chili Oil, seasoned and topped with scallions, and served on toasted bread for a delightful kick to start your day.
Chili Oil Eggs
5 Tbsp. HOT JIANG® MILD SPICY CHILI OIL
4 large eggs
Kosher salt and pepper, to taste
2 Tbsp. scallions, thinly sliced
Flaky sea salt, to taste
Toasted bread, for serving
In a 10-inch cast iron skillet, heat HOT JIANG® MILD SPICY CHILI OIL over medium heat until sizzling. Crack the eggs into the skillet and season with salt and pepper. Cook for 2–3 minutes, depending on how you prefer your eggs. Use a spoon to baste the eggs with the oil and carefully tilt the skillet to distribute the chili oil around the eggs.
Remove the skillet from heat and top the eggs with the scallions and flaky sea salt. Serve with toasted crusty bread and enjoy!