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Jammy Egg Toast with Chili Crisp and Sesame-Soy Drizzle

A close-up of Jammy Egg Toast with Chili Crisp, featuring a bright orange yolk and red chili flakes on toasted bread.
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Make perfect jammy eggs and serve them on toast with a savory, spicy chili crisp topping and a light sesame-soy dressing.

Ingredients

Scale
  • 2 large eggs
  • 2 slices sourdough bread
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon rice vinegar
  • 1 tablespoon butter or mayonnaise
  • 2 tablespoons chili crisp (plus extra for topping)
  • 1/2 teaspoon toasted sesame seeds (for garnish)

Instructions

  1. Bring a small pot of water to a rolling boil. Gently lower the eggs into the boiling water using a slotted spoon.
  2. Boil the eggs for exactly 6 minutes and 30 seconds for a jammy yolk.
  3. Immediately transfer the eggs to an ice bath to stop the cooking process. Let them cool for at least 2 minutes.
  4. While the eggs cool, toast your bread slices until golden brown and crisp.
  5. In a small bowl, whisk together the sesame oil, soy sauce, and rice vinegar to create the drizzle.
  6. Peel the cooled eggs carefully. Slice each egg in half lengthwise.
  7. Spread butter or mayonnaise evenly over the surface of the toasted bread.
  8. Place the egg halves, yolk side up, onto the toast.
  9. Spoon 1 tablespoon of chili crisp over the eggs on each slice.
  10. Drizzle the sesame-soy mixture over the eggs and chili crisp.
  11. Garnish with toasted sesame seeds before serving immediately.

Notes

  • For easier peeling, use eggs that are about one week old, not straight from the refrigerator.
  • If you prefer a slightly runnier yolk, reduce the boiling time to 6 minutes.
  • Use thick-cut bread like sourdough or brioche to support the toppings.

Nutrition

Find it online: https://spoonfulsnap.com/jammy-egg-toast-with-chili-crisp/