Korean-Style Chili-Crisp Egg & Corn Breakfast Sandwiches

Serves 4 · 10 min prep · 12 min cook

Ingredients

• 4 split English muffins
• 4 large eggs
• 1 cup fresh sweet corn kernels
• 4 thinly sliced scallions
• 1/4 cup mayonnaise
• 1 tbsp gochujang
• 3 tbsp chili crisp
• 1 tsp soy sauce
• 1 tsp toasted sesame oil
• 4 slices sharp cheddar cheese
• 2 tbsp unsalted butter
• 1 tbsp neutral oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp snipped fresh chives
• 1 large sliced heirloom tomato

Instructions

1. 1Stir together the mayonnaise, gochujang, soy sauce, and sesame oil in a small bowl until smooth and rosy; set the spicy mayo aside. Split and lightly toast the English muffins until golden at the edges.
2. 2Heat neutral oil in a nonstick skillet over medium-high. Add the corn and cook 2 to 3 minutes until bright and lightly blistered, then stir in half the scallions for 30 seconds and transfer to a plate.
3. 3Reduce heat to medium and melt half the butter in the same skillet. Crack in the eggs and cook 2 minutes until the whites begin to set; season with salt and pepper.
4. 4Spoon a little chili crisp and over each egg, then cover the pan for 45 to 60 seconds so the chili oil frizzles the edges and the yolks stay runny. Uncover and top each egg with a cheese slice so it just begins to melt.
5. 5Spread the gochujang mayo on both cut sides of every toasted muffin. Layer a thick slice of heirloom tomato on the bottom halves, then pile on the warm charred corn.
6. 6Slide one chili-crisp fried egg with melted cheese onto each sandwich. Sprinkle remaining scallions and chives over the eggs.
7. 7Cap with the muffin tops and press gently so the runny yolk and chili oil start to soak into the corn and tomato. Serve immediately while the cheese is stretchy and the muffins still crisp.