Crispy Chili-Crisp Egg Breakfast Sandwiches with Tomato-Corn Relish

Chili crisp, the crunchy Chinese chili oil that took Western kitchens by storm, gives breakfast sandwiches a spicy edge. Crispy fried eggs meet a streaked chili-mayo, sharp cheddar, and a bright tomato-corn relish on toasted buns.

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 455 cal
• 19g protein
• 32g carbs
• 28g fat
• 3g fiber

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Ingredients

• 4 large eggs
• 4 brioche or potato buns
• 1 large heirloom tomato
• 1 cup fresh sweet corn kernels
• 3 tbsp mayonnaise
• 3 tbsp chili crisp
• 4 slices sharp cheddar cheese
• 2 tbsp unsalted butter
• 1/3 cup fresh basil leaves
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 2 cups arugula or baby spinach

Instructions

1. 1Dice the heirloom tomato into small pieces and place in a bowl with the raw corn kernels. Add lime juice, salt, and half the torn basil; toss gently and set the relish aside to macerate.
2. 2Stir the mayonnaise with chili crisp until streaked and spicy; this is the sandwich spread.
3. 3Heat a large nonstick skillet over medium heat. Split and lightly toast the buns cut-side down in the dry pan for 1 to 2 minutes until golden; set aside.
4. 4Add the butter to the same skillet and swirl until melted and foamy. Crack the eggs in, season with remaining salt and pepper, and cook 2 minutes until the whites are mostly set.
5. 5Spoon the remaining chili crisp and lightly over each egg. Cover the skillet for 1 minute so the chili crisp sizzles into the whites and the yolks stay runny or jammy to your liking.
6. 6Place a slice of cheddar on each egg during the last 30 seconds so it just begins to melt from the residual heat.
7. 7Spread the chili-crisp mayo on both cut sides of every toasted bun. Layer arugula on the bottom buns.
8. 8Transfer each chili-crisp egg with melted cheese onto the greens. Spoon a generous amount of the tomato-corn relish over the eggs.
9. 9Top with remaining basil leaves, close the sandwiches, and press gently. Serve immediately while the egg is hot and the relish is cool and juicy.