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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.
The eggs
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.
Serve
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:
Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa
Simplest Whipped Ricotta Toast with Lemon Thyme Honey
Herby Everything Cheddar Swirl Buns
Crispy Parmesan and Pesto Egg in a Bagel
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
Servings: 2
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.
Ingredients
Chili Butter
- 1 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 clove garlic, chopped
- 1-2 teaspoon chili flakes (or Aleppo pepper)
- 1/2 teaspoon paprika
Eggs
- 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
Instructions
- 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.
Notes
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.
What herbs go on top?
Hi Julie! I usually throw some basil or dill on top, really whatever you have on hand! xT
Hi there! I’m wondering if you can make the butter ahead of time and then warm it in the morning? Will that not combine again?
Hi there! I haven’t ever tried that myself but I think that should work fine! xT
6/2023 – Made as written. Fun use of standard ingredients.
For my 2nd attempt, I’ll try the recommended aleppo pepper, as the chili flakes didn’t have the “wow” I was hoping for. Without a kick-in-the-teeth flavor bomb to justify it, we found the evoo, butter, melted cheese combo to be a bit heavy when all combined. If the use of aleppo doesn’t remedy this then I’ll replace the chili butter with a spoonful of chili garlic oil per serving. This should be not only super tasty but easier, faster, and requiring less cleanup, plus bring a bit of brightness to attempt #3.
Thank you Tieghan for the inspiration.
Hey Sarah,
Thanks so much for making this recipe and sharing your feedback, so glad to hear it was enjoyed:) xT
These are now know as “Sunday eggs” in our house. We make them every weekend! Only change I make, I soft pouch the eggs. Much easier and you don’t burn your fingers peeling the eggs 🙂 P.S. the chili butter is AMAZING in your wonton soup!
Hey Brittany,
Happy Sunday!!☀️🧁 I appreciate you making this recipe and sharing your review, so glad to hear that it turned out well for you! xT
I have made this recipe a lot and recently made it for my son who was home visiting us from Australia. I also made the 20 Minute Honey Garlic Butter Shrimp. He loved both dishes. He is the Alpine Director as well as the Head Coach for Ski Cross for Australia, so I asked him if he knows who Red Gerard is. He said, “Yeah, he’s an American snowboarder.”
I replied, ” Well this is his sister’s recipe!”
I think he will be checking out your website when he gets back home.
Hey Patricia,
Fantastic!! I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review:) Wow, that’s pretty cool!! xT
This recipe was outstanding! The chili butter took it to next level. I used Aleppo pepper because I have never tried it before – delicious. This is a new favorite for me and my hubby. Thank you!
Hey Christine,
Fantastic!! I love to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:) 🐣🍭
I love everything about your website and Instagram posts and stories, and your recipes are so consistently delicious and clear and easy and impressive, so thank you! I am such a huge fan and all my friends and family love your stuff too. Congrats on everything and keep up the hard work!
Now, your dad’s chili butter eggs (!!!!) are my latest obsession, so easy and FAST and off the charts delicious. I used some homemade French bread, toasted. Yummm
Thank you!
Hey Sarah,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! Thanks so much for your kind message! xT
Absolutely dynamite!! So easy too which was nice! I opted for rye bread, nice and crispy! I used the pre-made guacamole mini packs from Wholly Guacamole and scrambled the eggs since I didn’t know how to heat up the hard boiled eggs from the night before and thought it would be odd eating the eggs cold.
I’ll be making this again and again! You’ve never disappointed me and I’ve made at least 40 of your recipes!
Hey Kerri,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
i was just wondering if we could just make the eggs scrambled.
Hi Chrissy,
Totally, make the eggs however you like:) I hope you love this recipe, please let me know if you have any other questions! xx
Loved this recipe thank you! The chili butter is so easy to make and tasty! I used it for pasta with cherry tomatoes topped with fresh basil and it was so delicious!
Hey Teresa,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! Have a great Thursday:)
Love! I made this morning during a snowstorm with what I had on hand – brioche toast and Cholula hot sauce. No avocado or fresh herbs, but next time! It was still one of the best egg dishes I’ve ever made and super simple as a bonus!
Hey Jessica,
Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! xx
I made this for yesterday’s breakfast, and we loved it! I already reviewed it here. But, I just wanted to add that when I asked what everyone wanted for THIS morning’s breakfast, they wanted it again! And, so we enjoyed it once again this morning! Love it!!!
Hey Lynn,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
This was delicious I’m always looking for new ways to eat eggs. Thank you for sharing.
Hey Amber,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
Absolutely delicious!!! I saw this recipe this morning as I was waiting for my family to wake up. And so I decided to make it for our special New Years Day breakfast. I did make it with scrambled eggs instead, though, to hurry things along a bit. My family is raving about this dish as they gobble it down. This, along with Mimosas, coffee, and a special coffee cake. Our daughter just made me promise to make this for her birthday breakfast. Absolutely, but I can assure you that I will definitely be making it a few more time before mid-March! Again, many thanks for yet another fab dish!!!
Hey Lynn,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
Loved this recipe! Can you keep the extra butter or should I throw it out?
Hey Kaydee,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! You can keep the butter for up to 2 weeks in the fridge. xx