Creamy Garlic Confit & Chilli Oil Eggs

Ingredients

• 3 eggs
• heavy or light cream (Amount not specified; use either heavy or light cream.)
• 1.5 tbsp chilli oil (Good quality; source gives a range of 1–2 tbsp. Some may be reserved for finishing.)
• 1.5 tbsp garlic confit (Source gives a range of 1–2 tbsp; alternatively use 2–3 cloves minced garlic.)
• cherry tomatoes (A handful, halved; amount not specified.)
• fresh parsley (Some to sprinkle over the eggs and a little more for finishing; amount not specified.)
• salt (To taste.)
• black pepper (Freshly cracked, to taste.)
• sourdough bread (To serve, toasted; amount not specified.)
• avocado (To serve, finely sliced; amount not specified.)

Steps

1. 1

   Add the cream, chilli oil, and garlic confit to a pan. Gently mix them together.

2. 2

   Warm the mixture over medium-low heat.

3. 3

   Add the halved cherry tomatoes to the pan.

4. 4

   Crack in the 3 eggs.

5. 5

   Season with salt and freshly cracked black pepper, then sprinkle parsley over the eggs.

6. 6

   Cover the pan with a lid.

7. 7

   Cook over medium-low heat until the whites are completely set and the yolks reach your preferred doneness. For jammy yolks, keep taking the lid on and off to control the cooking.

8. 8

   If desired, finish with a little more parsley and chilli oil.

9. 9

   Serve hot with toasted sourdough and finely sliced avocado.

Notes

The amount of cream is not given. The source does not specify cooking duration; cook until the egg whites are completely set and choose yolk doneness to taste.

Nutrition per serving

• main
• breakfast
• vegetarian
• gluten-containing
• stovetop
• quick