Chili-Crisp Jammy Eggs with Heirloom Tomato-Corn Relish

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 8 large eggs
• 1 lb heirloom tomatoes
• 2 cups fresh sweet corn kernels
• 3 Tbsp chili crisp
• 1/2 cup fresh basil leaves
• 1 lime
• 1 garlic clove
• 2 Tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 thick sourdough slices
• 2 scallions

Instructions

1. 1Dice the heirloom tomatoes into small chunks and place them in a medium bowl, discarding any very watery cores.
2. 2Heat a large dry cast-iron skillet over medium-high heat until hot. Add the fresh corn kernels in a single layer and cook undisturbed for 2 to 3 minutes until charred in spots, then stir and char another 1 to 2 minutes. Transfer the corn to the tomato bowl.
3. 3Mince the garlic and thinly slice the scallions and basil. Add them to the tomato-corn mixture along with the olive oil, juice of the lime, half the salt, and a few grinds of pepper. Toss gently and let the relish sit so the flavors marry while you cook the eggs.
4. 4Bring a medium saucepan of water to a gentle simmer over medium heat, about 190°F. Carefully lower in the eggs and cook exactly 7 minutes for jammy yolks.
5. 5While the eggs cook, toast the sourdough slices until golden and crisp.
6. 6Transfer the cooked eggs to an ice bath for 1 minute, then peel carefully under cool running water.
7. 7Halve the peeled eggs lengthwise to reveal the jammy centers. Arrange two halves on each plate beside a toast slice.
8. 8Spoon a generous mound of the tomato-corn relish over and the eggs. Drizzle chili crisp liberally over the yolks and relish so the oil pools slightly.
9. 9Finish with remaining salt, black pepper, and any leftover basil. Serve immediately while the eggs are still warm and the relish is cool and bright.