Description
Jammy eggs with chili butter on toast – a flavorful and easy dish perfect for breakfast, brunch, or a light meal. Creamy jammy eggs meet spicy chili butter on crispy toast for an irresistible combination.
Ingredients
Scale
- 6 large eggs
- Water, enough to cover the eggs in a saucepan
- 1 tablespoon white vinegar (optional, helps with peeling)
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons chili flakes (adjust to your spice preference)
- 2 cloves garlic, minced
- 1 tablespoon honey or maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- Crusty bread, for dipping
- Fresh cilantro or parsley, chopped (for garnish)
- Flaky sea salt, for finishing
Instructions
- Gently place the eggs in a saucepan. Add enough cold water to cover the eggs by about an inch. If using, add the white vinegar to the water.
- Place the saucepan over medium-high heat and bring the water to a rolling boil. Once boiling, immediately remove the pan from the heat.
- Cover the saucepan with a lid and let the eggs steep in the hot water for exactly 6 minutes.
- While the eggs are steeping, prepare an ice bath. Fill a bowl with ice and cold water.
- After the 6 minutes are up, immediately transfer the eggs to the ice bath. Let the eggs cool in the ice bath for at least 5 minutes, or until they are cool enough to handle.
- Gently tap the eggs all over to crack the shells. Start peeling under cold running water. Peel carefully to avoid damaging the delicate eggs.
- Once peeled, gently pat the eggs dry with a paper towel. Using a sharp knife, carefully halve the eggs lengthwise. Set aside.
- Ensure your butter is softened to room temperature.
- In a medium bowl, combine the softened butter, chili flakes, minced garlic, honey (or maple syrup), smoked paprika, cumin, cayenne pepper (if using), salt, and black pepper.
- Use a fork or a rubber spatula to thoroughly mix all the ingredients together until well combined.
- Taste the chili butter and adjust the seasoning as needed.
- For easier spreading, you can chill the chili butter in the refrigerator for about 15-20 minutes.
- While you’re preparing the eggs and chili butter, toast slices of crusty bread until golden brown and crispy.
- Generously spread the chili butter onto the toasted bread.
- Carefully place the halved jammy eggs on top of the chili butter-slathered toast. Arrange them artfully, with the yolk facing up.
- Sprinkle the eggs with fresh cilantro or parsley.
- Finish with a sprinkle of flaky sea salt.
- Serve the jammy eggs with chili butter on toast immediately.
Notes
- Spice Level: Adjust the amount of chili flakes and cayenne pepper to your liking.
- Sweetness: Adjust the amount of honey or maple syrup to your preference.
- Herbs: Feel free to experiment with different herbs like chives or dill.
- Cheese: Add a sprinkle of grated Parmesan or crumbled feta cheese.
- Vegetables: Add sautéed vegetables like spinach or mushrooms to the toast.
- Bread: Use your favorite type of bread.
- Make Ahead: The chili butter can be made ahead of time and stored in the refrigerator for up to a week. The eggs are best prepared fresh, but you can peel them ahead of time and store them in the refrigerator in a bowl of cold water.
- Egg Cooking Time: The 6-minute cooking time is a guideline. Adjust the time slightly depending on your stove and the size of your eggs.
- Garlic: Freshly minced garlic is best, but you can also use garlic powder in a pinch.
- Smoked Paprika: If you don’t have smoked paprika, you can use regular paprika.
- Prep Time: 10 minutes
- Cook Time: 10 minutes