Hot-Honey Chili-Crisp Egg & Heirloom Tomato Toast

Chili crisp jumped from Chinese pantries into American breakfasts, bringing crackly spice to everyday eggs. This version crowns thick sourdough with heirloom tomatoes, a fried egg, and a glossy hot-honey finish.

Serves 2 · 10 min prep · 12 min cook

Estimate for one serving

• 520 cal
• 22g protein
• 42g carbs
• 28g fat

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Ingredients

• 4 thick sourdough slices
• 4 large eggs
• 2 medium heirloom tomatoes
• 2 Tbsp chili crisp
• 2 Tbsp hot honey
• 1 garlic clove
• 8 fresh basil leaves
• 2 Tbsp olive oil
• 1 Tbsp butter
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• for finishing flaky sea salt
• 1/2 cup ricotta cheese

Instructions

1. 1Slice the heirloom tomatoes into thick rounds and lay them on a plate; sprinkle lightly with kosher salt and let them sit 5 minutes so excess liquid draws out and flavor concentrates.
2. 2Toast the sourdough slices in a toaster or under the broiler until deeply golden and crisp on the edges; rub one side of each hot slice with the cut side of a garlic clove for aroma.
3. 3Spread a generous layer of ricotta over each toast while still warm so it softens slightly into the bread.
4. 4Pat the salted tomato slices dry with a paper towel, then arrange them overlapping on the ricotta. Drizzle lightly with olive oil and crack black pepper over the top.
5. 5Melt butter with a little olive oil in a nonstick skillet over medium heat until foaming. Crack in the eggs and cook until the whites are just set and edges turn lacy and golden, about 3 minutes for sunny-side up.
6. 6Spoon chili crisp and lightly over the eggs in the last 30 seconds so the oil sizzles and the crisp bits toast without burning.
7. 7Transfer two eggs onto each pair of toasts. Drizzle hot honey in thin ribbons over the eggs and tomatoes so it mingles with the chili oil.
8. 8Tuck fresh basil leaves between the tomato slices, finish with flaky sea salt, and serve right away while the toast is still crunchy and the yolks runny.