Lazy-Sunday Chili-Butter Eggs on Crispy Toast

Golden, crisp-edged eggs with a smoky-spicy butter drizzle—minimal effort, maximum personality.

Ingredients

• 4 large eggs
• 2 thick slices bread (sourdough or any good toast bread)
• 3 tbsp butter
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4–1/2 tsp chili flakes (to taste)
• 1 small garlic clove, finely grated (or minced)
• Salt and black pepper

Method

• 1

  Step 1: Make the toast

  Toast the bread until deeply golden and crisp (toaster or dry pan). Set on plates so it stays crunchy.

• 2

  Step 2: Infuse the chili butter

  In a small pan over medium heat, melt the butter with olive oil. Add garlic, smoked paprika, and chili flakes. Stir until fragrant and the garlic just turns pale golden, about 30–45 seconds (don’t let it brown hard). Take off the heat.

• 3

  Step 3: Fry the eggs (crispy edges!)

  Heat a nonstick skillet over medium-high with a tiny slick of oil (or a spoon of the chili butter). Crack in the eggs. Cook until the whites are set and crisp at the edges, 2–3 minutes. For set yolks, cover with a lid for 30–60 seconds; for runny yolks, leave uncovered.

• 4

  Step 4: Assemble

  Put eggs on the toast. Spoon the warm chili butter over the top (go heavy on the crispy edges). Finish with salt and lots of black pepper.

Tips

• **Don’t rush the garlic**: it should be fragrant and lightly golden—burnt garlic will taste bitter fast.
• **No smoked paprika?** Use regular paprika or a pinch of cumin plus paprika for warmth.
• **Make it feel “brunchy”**: slice the toast diagonally and serve with extra chili butter on the side for dipping.
• **Best serving idea**: eat immediately—this one’s all about hot fat + crunchy toast + runny yolk.

Nutrition (per serving, estimate)