Eggs in Heavy Cream and Chili Oil
The first time I tried this I used half-and-half because it was what I had. Wrong call. It boiled the eggs into a watery, curdled mess instead of frying them, and that’s when I figured out the fat in heavy cream is what lets it reduce, thicken and catch a little color on the bottom of the pan. So it’s heavy cream or nothing now.
Get the pan properly hot before the cream goes in. The chili oil turns the whole thing orange within a minute, and once the edges start to brown you slide the eggs right in and put the lid on. Three minutes, tops. I pull it when the whites have just gone opaque around the yolks. We eat it straight from the skillet with thick slices of sourdough toast.
Eggs in heavy cream and chili oil is a ten-minute breakfast made in one skillet. Runny yolks. The cream reduces into a thick, faintly sweet sauce with a lacy, caramelized rim, and the pepper flakes and smoked paprika keep the heat steady instead of sharp. It doesn't reheat well, so cook only as many eggs as you'll eat.
Ingredients
Equipment
Method
- Crack each egg into its own small bowl or ramekin. This keeps stray shell out of the cream and lets you slide the eggs in fast once the sauce is ready.3 large eggs
- Heat a 10-inch nonstick skillet over medium-high heat for about 2 minutes. Pour in the heavy cream, then turn the heat down to medium; it should bubble right away around the edges.1/3 cup heavy cream
- Spoon the chili oil into the cream and scatter over the red pepper flakes, smoked paprika and thyme. Swirl the pan and simmer for about 1 minute, until the cream turns orange, thickens slightly and starts to brown at the edges.1 tbsp chili oil, 1/2 tsp crushed red pepper flakes, 1/4 tsp smoked paprika, 1/4 tsp dried thyme
- Slide the eggs into the skillet, spacing them apart so the whites don't merge too much. Sprinkle the salt and black pepper over the whites.1/4 tsp kosher salt, 1/8 tsp black pepper
- Cover the skillet and cook over medium heat for 2 to 3 minutes, until the whites are fully set and the yolks are still runny. Check at 2 minutes; leave them a minute longer for jammy yolks.
- Take the skillet off the heat and serve right away, spooning the reduced chili cream over the eggs. Set out toast or warm flatbread to mop up the sauce.
Nutrition
Notes
Chili crisp works in place of the chili oil, same amount. Keep the heat at medium once the cream is in, or the bottom scorches before the whites set.
You might also like our Quick Mini Quiches.
