Sharing my Dad’s Easy Cheesy Eggs with Chili Butter. The simplest hard-boiled eggs with melted cheddar cheese and sea salt. Serve these cheesy eggs over toasted bread with avocado, then drizzle with plenty of spicy Turkish-inspired chili butter. You can’t beat or mess up these simple eggs! They’re good every time and take just minutes to make.
In scrolling back through the recipes I’ve compiled on the site, I realized I have very few savory egg recipes. It’s for no reason other than when it comes to morning eggs, I tend to find that the simpler they are the better.
You can’t beat a good fried egg on toast or scrambled eggs with a bit of cheese. Simple is just perfect in the morning. Because of that thought process, I just haven’t shared many egg-focused breakfast recipes.
I’m changing that today with my dad’s eggs. I LOVED these eggs when I was growing up. I can’t wait to share them, they’re the simplest and so delicious.
I do have a very straightforward version of these eggs in the HBH Super Simple cookbook. But I wanted to share a slightly updated version that I’ve been making a lot of lately.
Avocado toast, topped with dad’s eggs, and then a spicy Turkish-inspired chili butter.
Make the chili butter
I have been making this butter for years. I first made it for a recipe in 2016. Then again when I shared this Turkish egg and quinoa breakfast bowl. And yet again when I made Turkish eggs with whipped feta.
It’s my favorite sauce to pair with eggs and it’s simple as can be. Olive oil melted with butter, chili, flakes, and sweet paprika. If you have access to them, use Aleppo Pepper flakes in place of the chili flakes. They’re a Turkish chili flake.
My dad does his eggs very simply. He throws them in a pot, covers them with water, then brings the water to a rapid boil. Once the water is boiling, he covers the pot and turns the heat off completely. He’ll let them sit 5 minutes or he’ll completely forget about them and let them sit 20-30 mins. You never know…
Depending on your preference, 5 minutes is ideal for a softer yolk, and 10 minutes for hard-boiled. The key is to peel the eggs while still warm and mash them up with finely grated cheese.
Having the eggs warm is key. The heat from the eggs melts the cheese, which was always the reason I loved dad’s eggs so much.
Then season with sea salt.
Honestly, my dad would just serve these eggs in a bowl. Sometimes on toast, but mostly he’d just hand me a bowl of cheesy eggs.
I’m sharing a slightly fancier version with toast + avocado. And then, of course, the chili butter. It’s all still really simple, yet perfect.
Obviously, these are a great easy breakfast. But I’ll also make them any time of day… for lunch, dinner, or even late at night too. Something about late-night eggs is the best!
Looking for other savory breakfast recipes? Here are my favorites:
Lastly, if you make Dad’s Easy Cheesy Eggs with Chili Butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Dad’s Easy Cheesy Eggs with Chili Butter
Calories Per Serving: 692 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 4 large eggs
- 1/2 cup finely shredded cheddar cheese
- sea salt and black pepper
- 2 pieces sourdough or whole grain bread, toasted
- 1 small avocado, lightly mashed
- fresh herbs
- 1. In a saucepan, melt together the olive oil, butter, garlic, chili flakes, and paprika. Let the butter bubble up and begin to brown, then remove from heat. 2. Place the eggs in a medium pot and cover with water by 1 inch. Bring to a boil over high heat, cover, and remove from the heat. Let sit 5 minutes for a softer yolk and 10 for hard boiled. 3. Drain the eggs, peel and slice into quarters. Add to a bowl with the cheese and season with salt. Use a fork to lightly mash the eggs and cheese together. 4. Spread the avocado on toast. Spoon over the eggs, then drizzle with chili butter. Dad didn't do this, but I love to top with herbs.
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If you have access to Aleppo pepper flakes, or would like to purchase them (you can find them here on Amazon), I recommend using them in place of the chili flakes.