Recipe Idea: Everything Eggs

The concept of chilli on eggs has been on the British menu since the widespread introduction of shakshuka, then expanded into a simpler ‘Turkish eggs’. Using Aleppo pepper flakes the concept of having heat with breakfast was something that was enjoyed and celebrated.

Eggs are one of the more versatile forms of protein available in a home or restaurant kitchen. Easy to store, quick to cook and perfect for acting as a base for flavour it’s no wonder the UK eats over 30 million every single day! The mix of protein, fat and carbohydrate produces a fairly tasteless yet creamy and rich effect on the palate just crying out to carry a punchy flavour.

Enter Chilli Crisp and enter a magical combination that, once tasted cannot be un-had. The combination of a creamy rich mouthfeel, especially in something as soft as a poached egg, with a crunchy, huge umami flavour with a gentle lingering heat is just one of life’s must ‘try before I die’. Salt, pepper combined with the sweetness of sundried peppers mean that with one condiment, you can replace 3 jars or pots filling shelf or ref space.

Absolute favourites include;

Poached egg on avocado & lightly toasted sourdough – make this ultimate breakfast then sprinkle with Chilli Crisp to your personal preference

Mayonnaise and chopped boiled eggs. Mix a teaspoon of Chilli Crisp into a good, rich mayo, stir and then add to boiled eggs. This can be had in a sandwich, as a side to a salad or on a baked potato.

Asian-style fried egg. To get the crinkly edges to your egg, heat the oil to high heat before adding the egg. Fry quickly and leave the yolk runny. Place on top of rice, a bagel, salad – anything – and then drizzle some Chilli Crisp.