Dad's Easy Cheesy Eggs with Chili Butter
You can't beat or mess up these simple eggs! They're good every time and take just minutes to make!
Servings: 2
Calories: 692kcal
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.
Nutrition
Calories: 692kcal