Chili-Crisp Soft Scramble Toast with Charred Corn & Burst Tomatoes

Serves 2 · 10 min prep · 12 min cook

Ingredients

• 4 thick sourdough slices
• 6 large eggs
• 1 cup fresh sweet corn kernels
• 1 1/2 cups cherry heirloom tomatoes
• 1/2 cup cottage cheese
• 2 tbsp chili crisp
• 1 tbsp butter
• 1 tbsp olive oil
• 1 minced garlic clove
• 2 tbsp torn fresh basil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 sliced scallion

Instructions

1. 1Heat a medium nonstick skillet over medium-high and add olive oil. Tip in the corn kernels and let them blister 3 minutes without stirring until edges brown and pop slightly, then stir once and cook 1 more minute.
2. 2Add the cherry heirloom tomatoes and minced garlic to the same pan; cook 2 to 3 minutes until the tomatoes wrinkle, burst, and release juices that glaze the corn. Season with salt and scrape the mixture into a bowl.
3. 3Toast the sourdough slices until deep golden and crisp on the outside while still tender inside.
4. 4Return the skillet to medium-low, melt the butter, and crack the eggs into a bowl with the cottage cheese, salt, and pepper. Whisk vigorously until the cottage cheese breaks into small curds and the mixture looks uniform.
5. 5Pour the egg mixture into the butter and cook slowly, folding gently every 20 seconds for about 3 minutes until large soft curds form that remain slightly glossy and custardy. Remove from heat immediately.
6. 6Spread each toast with a spoonful of the warm charred corn and burst tomato mixture so the juices soak into the bread.
7. 7Pile the chili-crisp-ready soft scramble over the vegetables, then drizzle chili crisp over the eggs so the oil pools into the crevices.
8. 8Finish with torn basil and sliced scallion, plate two toasts per person, and eat while the toast still crackles against the creamy eggs.