Gooey, runny but crispy fried eggs are a thing of beauty. But how to take them to supermodel status? Drizzle them in chilli crisp, a winning concoction of spicy oil and crunchy bits of heaven. Anything goes with these eggs: serve them on top of fried rice and noodles, with your morning cooked breakfast, on top of avocado on toast… the only thing you’re limited by is your imagination.
Marion’s Kitchen Crispy Chilli Oil
2 eggs
vegetable oil, for frying
- In a medium frying pan, add oil to about 1cm up the sides of the pan. Place over a high heat. Once hot, carefully crack in the eggs.
- Leave to cook for 2–3 minutes or until the edges have formed a crispy brown crust.
- Using a slotted spatula, transfer eggs to a serving plate. Liberally drizzle over the chilli crisp.
