Crispy Chili-Egg Breakfast Sandwiches with Fresh Corn Salsa

Chili crisp brings a crunchy, savory heat that has jumped from Chinese pantries into everyday American breakfasts. These sandwiches nestle sunny-side eggs and sharp cheddar on toasted English muffins, then finish with a bright fresh corn salsa for cool contrast.

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 410 cal
• 18g protein
• 34g carbs
• 23g fat
• 3g fiber

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Ingredients

• 4 large eggs
• 4 English muffins
• 1.5 cups fresh sweet corn kernels
• 1 large heirloom tomato
• 1 small jalapeño
• 1/4 cup diced red onion
• 3 tbsp fresh cilantro
• 1 lime
• 3 tbsp chili crisp
• 4 sharp cheddar slices
• 2 tbsp mayonnaise
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp neutral oil
• 1 tbsp butter

Instructions

1. 1Dice the heirloom tomato and jalapeño (remove seeds for less heat). Combine with corn kernels, diced red onion, chopped cilantro, lime juice, and salt in a bowl to make the salsa. Set aside so flavors meld.
2. 2Split and toast the English muffins until deeply golden. Keep warm.
3. 3Heat a nonstick skillet over medium and add the oil. Crack the eggs in, season with salt and pepper, and cook sunny-side or over-easy until the edges turn lacy and crisp, about 3 minutes. Spoon a little chili crisp the whites in the last minute for extra crunch.
4. 4In the last 30 seconds, lay a cheddar slice over each egg so it melts from the residual heat.
5. 5Butter the cut sides of the warm muffins lightly. Spread a thin layer of mayonnaise on the bottoms.
6. 6Place a cheesy crispy egg on each bottom muffin. Spoon a generous mound of the fresh corn-tomato salsa over the egg.
7. 7Drizzle a little more chili crisp on top of the salsa for heat and texture. Cap with the muffin tops and press gently.
8. 8Serve right away while the egg yolk is still runny and the muffin is crisp; wrap in parchment if packing for a back-to-school commute.