Crispy-edged fried eggs on buttered sourdough, spooned with Sizzla Chilli & Shiitake Crunch. The breakfast that started the obsession.
Serves: 2 | Prep: 2 min | Cook: 5 min
Ingredients
- 2 thick slices sourdough
- Butter
- 4 eggs
- 1 tbsp oil
- Flaky salt
- 2 tbsp The Flavorsmith Sizzla Chilli & Shiitake Crunch
- Sliced spring onion
Method
- Toast and butter the sourdough.
- Heat the oil in a frying pan over medium-high heat. Crack in the eggs and fry 2–3 minutes, spooning hot oil over the whites, until the edges are lacy and crisp and the yolks still runny.
- Slide the eggs onto the toast and season with flaky salt.
- Spoon over the Sizzla and scatter with spring onion.
Chef's tip: Stir the jar from the bottom so you get both the crunchy bits and the flavoured oil.
Allergens: Sizzla contains peanuts, sesame and soy.