Hot-Honey Chili-Crisp Fried Egg Toast with Blistered Heirloom Tomatoes

Chili crisp, a crunchy chile-oil condiment with roots in Chinese cooking, has found a natural home on American brunch plates. Here it swirls into hot honey over a fried egg on sourdough, with blistered heirloom tomatoes for bright contrast.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 410 cal
• 15g protein
• 38g carbs
• 23g fat

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Ingredients

• 4 slices thick-sliced sourdough bread
• 4 large eggs
• 1 lb, sliced 1/2-inch thick heirloom tomatoes
• 3 tbsp chili crisp
• 2 tbsp honey
• 3 tbsp unsalted butter
• 1, minced garlic clove
• 1/4 cup fresh basil leaves
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. 1Stir the honey and half the chili crisp together in a small bowl until the mixture is glossy and speckled with chili oil; set the hot-honey chili crisp aside.
2. 2Heat a large nonstick skillet over medium heat and melt one tablespoon of butter with the olive oil. Add the heirloom tomato slices in a single layer and cook undisturbed for 2 to 3 minutes until the undersides blister and release juices, then flip gently and cook 1 minute more.
3. 3Transfer the blistered tomatoes to a plate, sprinkle with flaky salt, and keep warm. Wipe the skillet lightly if needed.
4. 4Toast the sourdough slices in a toaster or under a broiler set to high until deeply golden and crisp on the edges, about 2 minutes per side if broiling.
5. 5Return the skillet to medium heat and add the remaining butter. When the foam subsides, crack the eggs into the pan, spacing them apart. Cook 2 to 3 minutes until the whites are set and the edges turn lacy and golden while the yolks stay runny.
6. 6During the last 30 seconds, spoon a little of the remaining chili crisp each egg white so the oil sizzles and frizzles the edges.
7. 7Place each toasted sourdough slice on a plate. Arrange warm blistered tomato slices over the toast, then top each with a fried egg.
8. 8Drizzle the hot-honey chili crisp generously over the eggs and tomatoes. Scatter torn basil leaves and a grind of black pepper on top. Serve at once while the yolks are still molten.