Chili Crunch Egg Salad Toast
Prep Time: 5 min
Total Time: 12 min
Creamy jammy-yolk egg salad piled onto crusty toast and finished with chili crunch, honey, and everything seasoning for the perfect easy breakfast.
Ingredients
Instructions
Bring a small pot of water to a boil. Once boiling, use a spoon to gently lower the eggs into the water. Allow the eggs to cook for 7 minutes, then remove from the boiling water and place in an ice bath to stop the cooking process.
After 2 minutes in the ice bath, peel the eggs and separate the yolks from the whites. In a small bowl, mash the yolks with cottage cheese and salt/pepper to taste.
Roughly chop the egg whites and fold into the egg yolk mixture. Add the green onions and mix to combine.
Toast the crusty bread and top with the egg salad, chili crunch oil, ebtb seasoning, and a drizzle of honey.