Chili-Crisp Soft-Scrambled Egg Tomato Toast Boxes

Chili crisp, the crunchy chile oil rooted in Chinese cooking, meets slow soft-scrambled eggs on heirloom tomato toast. These meal-prep boxes layer sourdough with heat, butter, basil, and feta for a lively lunch.

Serves 4 · 10 min prep · 8 min cook

Estimate for one serving

• 445 cal
• 22g protein
• 32g carbs
• 26g fat
• 6g fiber

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Ingredients

• 8 large eggs
• 1 lb heirloom tomatoes, sliced
• 8 sourdough bread slices
• 3 tbsp chili crisp
• 2 tbsp unsalted butter
• 4 scallions, thinly sliced
• 1/4 cup fresh basil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 avocado, sliced
• 1/3 cup feta cheese, crumbled

Instructions

1. 1Toast the sourdough slices until deep golden and crisp on the edges; keep warm or pack separately if meal-prepping.
2. 2Crack the eggs into a bowl, add salt, and beat just until the yolks and whites combine without froth.
3. 3Melt the butter in a nonstick skillet over medium-low heat. Pour in the eggs and cook slowly, pushing gently with a spatula every 20 seconds so large soft curds form.
4. 4When the eggs are still slightly glossy and just set, about 3–4 minutes, remove from heat; residual warmth finishes them. Fold in half the chili crisp so streaks of heat run through the curds.
5. 5Arrange two toast slices per lunch box or plate. Spoon the soft scrambled eggs evenly over the toast.
6. 6Layer the heirloom tomato slices on and beside the eggs so their juices mingle. Add avocado slices for creaminess.
7. 7Drizzle the remaining chili crisp over everything, then scatter scallions, torn basil, and feta. Season lightly with pepper. Pack with an ice pack if taking to work; the eggs stay lush and the tomatoes stay bright for midday crunch.