Fluffy scrambled eggs with a hint of heat, served on crispy sourdough toast – simple, satisfying, and seriously delicious. The secret? A hot pan, quick cooking, and a drizzle of Fuoco crispy chilli oil to finish. Here's how to make this morning magic happen.
Ingredients:
- 2 large eggs
- Kosher salt
- Freshly ground black pepper
- 1 tbsp unsalted butter
- Fuoco crispy chilli oil
- Sourdough toast
Method:
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Whisk the Eggs: Crack 2 large eggs into a bowl. Add a pinch of salt, pepper, and a teaspoon of Fuoco crispy chilli oil (or just the crispy bits). Whisk until combined.
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Toast the Bread: Drop your sourdough into the toaster – it should be ready just as your eggs are finished.
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Heat the Pan: Melt 1 tablespoon of unsalted butter in a nonstick skillet over medium-high heat until it's hot, but not browned.
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Cook the Eggs: Pour the egg mixture into the hot pan and let it sit undisturbed for 15-20 seconds, allowing the bottom to set. Then, use a spatula to gently push the eggs around the edge of the pan in a circular motion. As you push, the uncooked eggs from the centre will move outward, gradually cooking the entire mixture. The eggs are done when they’re just slightly wet in the centre, about 20-30 seconds total.
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Serve: Butter your toast (optional), then slide the scrambled eggs directly onto it. Drizzle with Fuoco crispy chilli oil for a fiery finish.
Quick, simple, and packed with flavour – these eggs are perfect for breakfast, brunch, or whenever you need a fiery bite. Enjoy