Chilli oil eggs

Ingredients

• 2 slices Bread (whole grain or sourdough, sliced)
• 1 tsp Olive Oil (extra‑virgin, for toasting)
• 1 tsp Unsalted Butter (softened, for toasting)
• 1 tsp Chili Oil (infused with dried red chilies)
• 2 Large Eggs (room temperature)
• 1 pinch Salt (kosher or table salt)
• 1/2 cup Strained Skyr (thick Icelandic yogurt, high protein)
• 1 tbsp Fresh Greens (chopped cilantro or parsley)

Instructions

1. Prepare Eggs

   Crack the two eggs into a mixing bowl, add a pinch of salt and whisk until the whites and yolks are fully combined and slightly frothy.

   Time: PT2M

2. Toast the Bread

   Heat the skillet over medium heat, add olive oil and butter, then place the bread slices in the pan. Toast until golden brown on both sides, about 1½ minutes per side.

   Time: PT3M

   Temperature: medium

3. Add Chili Oil

   Remove the toasted bread and set aside. In the same skillet, add the teaspoon of chili oil and let it heat for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium‑low

4. Scramble the Eggs

   Pour the whisked eggs into the skillet. Let them sit for a few seconds, then gently stir with a spatula, pulling the set edges toward the center to form large, soft curds. Cook for 2‑3 minutes, removing the pan from the heat just before the eggs are fully set—they will finish cooking off the residual heat.

   Time: PT3M

   Temperature: medium‑low

5. Assemble the Dish

   Spread a generous layer of strained skyr over each toasted bread slice. Top with the soft scrambled eggs, drizzle the remaining chili oil, and sprinkle chopped fresh greens for color and freshness.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g