Hot-Honey Chili-Crisp Egg Breakfast Sandwiches with Heirloom Tomato

Serves 4 · 10 min prep · 12 min cook

Ingredients

• 4 English muffins
• 8 large eggs
• 2 medium heirloom tomatoes
• 2 tbsp chili crisp
• 3 tbsp hot honey
• 2 tbsp unsalted butter
• 4 sharp cheddar slices
• 2 tbsp mayonnaise
• 1 cup baby arugula
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp neutral oil

Instructions

1. 1Split the English muffins and toast them until golden and crisp on the cut sides; keep warm.
2. 2Slice the heirloom tomatoes into thick rounds and season lightly with salt and pepper on both sides.
3. 3Warm a large nonstick skillet over medium heat with the oil. Crack the eggs in pairs and cook sunny-side or over-easy until whites are set but yolks remain runny, about 3 to 4 minutes; season with salt and pepper.
4. 4In the last minute of cooking, drape a cheddar slice over each pair of eggs so it melts slightly.
5. 5Stir the chili crisp into the hot honey in a small bowl until glossy and combined.
6. 6Spread mayonnaise on the bottom halves of the toasted muffins. Layer arugula, a tomato slice or two, and the cheesy eggs on each.
7. 7Drizzle the hot-honey chili-crisp generously over the eggs, then cap with the muffin tops and press gently.
8. 8Serve immediately while the yolks are still soft and the muffins stay crisp; offer extra chili-crisp on the side for heat lovers.