Savory, Chili Oil Fried Eggs

We're kicking off the recipe category with a delicious, savory breakfast for anyone who loves an adventurous twist on a classic. When I've got the time, being creative in the kitchen is one of my favorite ways to decompress, and this was no exception. Let me know if you recreate this yummy breakfast, or if you put your own spin on it!

Savory, Chili Oil Fried Eggs

Ingredients:

• chili oil
• 1/2 tablespoon butter
• 2 eggs
• garlic powder
• black pepper
• shredded parmesan cheese
• handful of kale, rinsed, chopped, and massaged
• 2 slices of bread (sourdough recommended)

Directions:

1. Warm a small frying pan over medium-high heat. Once warmed, add as much chili oil for your desired level of spice (I used about half a spoonful).
2. Allow the chili oil to toast and bloom for about 1 minute before adding in the butter and distributing the blend over the entire pan surface.
3. Once fully melted and bubbling, gently crack your eggs into the pan.
4. Sprinkle the tops of the eggs lightly with garlic powder and pepper as desired, as well as parmesan cheese. Be sure to fill any gaps between your eggs with parmesan for a crispy crust.
5. While the eggs are frying, toast your bread to your desired level.
6. Plate your kale into a bed on your plate.
7. Once the eggs release from the bottom of the pan (about 5-6 minutes), with a large spatula, place the eggs onto your bed of kale. If you prefer a more jammy or well-done egg, keep the eggs on the pan for an additional 2-4 minutes before transferring to your plate.
8. Drizzle any remaining chili oil from the pan on top of the eggs.
9. Slice your toast, plate, and enjoy!