Eggs are dependable, affordable and magnificently willing to carry condiments. Add Six-Eyed Scorpion Original Crispy Chilli Oil and they become crunchy, aromatic and just spicy enough to make the first coffee feel less solely responsible for your personality.
This quick recipe works for breakfast, lunch or the kind of dinner eaten after announcing that you “cannot possibly cook tonight”. It takes about five minutes and uses ingredients already loitering in most kitchens.
1–2 teaspoons Six-Eyed Scorpion Original Crispy Chilli Oil
1 teaspoon neutral oil or butter
1 thick slice sourdough, toasted
Salt, to taste
Optional: avocado, Greek yoghurt, feta, spring onion or coriander
Method
Heat a small frying pan over medium heat and add the neutral oil or butter.
Crack in the eggs and cook until the whites are set and the yolks remain as runny as you prefer.
During the final 30 seconds, spoon a little crispy chilli oil around the whites. Avoid very high heat, which can take the crisp ingredients from golden to grumpy.
Place the eggs on toast and finish with another spoonful from the jar, making sure you collect both oil and crunchy pieces.
Add avocado, yoghurt, feta or herbs if desired. Eat immediately.
Three easy variations
For Turkish-style eggs, spread garlicky yoghurt across a plate, add poached eggs and finish with crispy chilli oil. Serve with warm flatbread and a complete disregard for white-shirt safety.
For a breakfast roll, place the fried eggs in a toasted bun with cheese, spinach and chilli-crisp mayonnaise. Wrap it tightly if travelling; confidence alone will not contain the yolk.
For a rice bowl, serve the eggs over steamed rice with cucumber, spring onion and soy sauce. It is fast, comforting and particularly good when the fridge appears to contain only ingredients rather than food.
Original or Extra Spicy?
Original offers a stated 6/10 heat level and plenty of aromatic crunch, making it an excellent breakfast starting point. Extra Spicy reaches 8/10 and includes bird’s eye chillies for people who prefer to greet the morning at full volume.
Find both varieties in the Six-Eyed Scorpion chilli oil collection at Petits Trésors. Order online for convenient home delivery across the Mornington Peninsula and beyond.
Five-minute crispy chilli oil eggs
Andrew Harrington
Calories
410
Category
Breakfast
Some chilli oils bring heat. This one arrives with crunch, umami, aromatics and the confidence to improve nearly anything on your plate.
Ingredients
2 eggs
1–2 teaspoons Six-Eyed Scorpion Original Crispy Chilli Oil
1 teaspoon neutral oil or butter
1 thick slice sourdough, toasted
Salt, to taste
Optional: avocado, Greek yoghurt, feta, spring onion or coriander
Directions
Heat a small frying pan over medium heat and add the neutral oil or butter.
Crack in the eggs and cook until the whites are set and the yolks remain as runny as you prefer.
During the final 30 seconds, spoon a little crispy chilli oil around the whites. Avoid very high heat, which can take the crisp ingredients from golden to grumpy.
Place the eggs on toast and finish with another spoonful from the jar, making sure you collect both oil and crunchy pieces.
Add avocado, yoghurt, feta or herbs if desired. Eat immediately.
