Hot-Honey Chili-Crisp Egg Sandwiches with Heirloom Tomato

Hot honey and chili crisp fuel a modern American sweet-heat breakfast craze. These sandwiches stack sunny eggs, sharp cheddar, and juicy heirloom tomato on toasted English muffins for a quick, bold morning bite.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 34g carbs
• 20g fat

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Ingredients

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

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 so they release a little juice.
3. 3Melt half the butter in a large nonstick skillet over medium heat. Crack in the eggs and cook sunny-side up or over-easy until the whites are fully set but yolks stay runny, about 3 to 4 minutes; season with salt and pepper.
4. 4In the last minute of cooking, drape a cheddar slice over each egg so it melts softly.
5. 5Warm the remaining butter in a small pan or microwave, then stir in the hot honey and chili crisp until glossy and fragrant.
6. 6Place a small handful of baby spinach on the bottom half of each toasted muffin.
7. 7Layer a seasoned tomato slice over the spinach, then top with a cheesy egg.
8. 8Drizzle the hot-honey chili-crisp mixture generously over the eggs so it drips into the nooks.
9. 9Cap with the muffin tops, press gently, and serve immediately while the cheese is still stretchy and the yolks jammy.