Chili-Crisp Soft Eggs with Charred Corn Tomato Toast

Serves 4 · 12 min prep · 12 min cook

Ingredients

• 8 large eggs
• 2 cups fresh sweet corn kernels
• 2 large heirloom tomatoes, sliced
• 8 sourdough bread slices
• 3 Tbsp chili crisp
• 2 Tbsp unsalted butter
• 1 garlic clove, minced
• 1/4 cup fresh basil leaves
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 scallions, thinly sliced
• 1/2 cup feta cheese, crumbled

Instructions

1. 1Heat a large 12-inch cast-iron skillet over medium-high heat until hot, then add the corn kernels in a single layer and let them sit undisturbed for 2 to 3 minutes until charred in spots.
2. 2Stir the corn once, cook another 2 minutes until sweetly blistered, then transfer to a plate and wipe the skillet clean.
3. 3Toast the sourdough slices in a toaster or under the broiler until golden and crisp on both sides.
4. 4Melt the butter in the same skillet over medium heat, add the minced garlic, and cook 30 seconds until fragrant.
5. 5Crack the eggs into the skillet, season with salt and pepper, and cook gently 3 to 4 minutes, stirring softly so the whites set while yolks stay creamy and custardy.
6. 6Remove from heat and fold in half the chili crisp so the eggs take on a glossy red sheen.
7. 7Spread a thin layer of remaining chili crisp on each toast, then layer with heirloom tomato slices and a spoonful of charred corn.
8. 8Top each toast with a portion of the soft eggs, crumbled feta, sliced scallions, and torn basil.
9. 9Serve immediately while the eggs are still warm and the toast stays crunchy underneath.