Chili-Crisp Soft Eggs over Charred Corn Tomato Toast

Chili crisp, the crunchy Chinese chile oil that leapt from pantry staple to global craze, gives this toast its spark. Soft eggs settle over charred corn and juicy heirloom tomatoes on crisp sourdough for a bright, satisfying lunch.

Serves 4 · 12 min prep · 12 min cook

Estimate for one serving

• 420 cal
• 22g protein
• 38g carbs
• 21g fat
• 6g fiber

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Ingredients

• 8 sourdough bread slices
• 2 cups fresh corn kernels
• 1.5 lb heirloom tomatoes, diced
• 8 large eggs
• 2 Tbsp unsalted butter
• 3 Tbsp chili crisp
• 1/3 cup fresh basil, chopped
• 1 garlic clove, minced
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan

Instructions

1. 1Heat a large cast-iron skillet over medium-high until very hot, then add the corn kernels in a single layer.
2. 2Let the corn sit undisturbed two minutes until deeply charred in spots, stir once, and cook one more minute; transfer to a bowl.
3. 3Toast the sourdough slices in the same skillet or toaster until golden and crisp on both sides.
4. 4Wipe the skillet, melt the butter over medium-low, and crack in the eggs.
5. 5Cook the eggs gently, stirring slowly with a spatula, until just softly set and still glossy, three minutes.
6. 6Fold the chili crisp and minced garlic into the eggs off heat so the spice blooms without burning.
7. 7Pile the warm charred corn and diced heirloom tomatoes onto each toast slice.
8. 8Spoon the soft chili-crisp eggs over the tomato-corn layer.
9. 9Finish with chopped basil, salt and pepper, and a light shower of Parmesan.
10. 10Serve immediately while the eggs are still creamy and the toast stays crunchy underneath.