Crispy Cheese Eggs with Chili Oil, Avocado & Chives
Looking for a fast and flavorful way to upgrade your breakfast? These crispy cheese eggs are bold, satisfying, and come together in just minutes. A golden layer of melted Parmigiano Reggiano forms a crunchy base, while soft, gently cooked eggs sit on top. The drizzle of chili crisp oil brings just the right amount of heat, and fresh avocado and chives add a cool, creamy finish.
Whether you’re making brunch for guests or a quick solo meal, crispy cheese eggs are the perfect go-to — simple, impressive, and endlessly customizable.
What to Serve with Crispy Cheese Eggs
These eggs are rich, cheesy, and full of flavor. To balance them out, try pairing them with something light or hearty:
- Toasted sourdough or multigrain bread – Perfect for scooping up runny yolks.
- Simple green salad – Arugula or spinach tossed in lemon juice and olive oil adds freshness.
- Roasted tomatoes or mushrooms – Adds warmth and savory depth.
- Grain bowl base – Serve your crispy cheese eggs over quinoa or rice for a filling brunch.
Easy Variations to Try
Want to make your crispy cheese eggs your own? Here are some fun ways to switch things up:
- Use different cheese – Try sharp cheddar, pecorino, or gouda for new flavors and textures.
- Add greens – Slide some spinach or kale under the cheese before adding the eggs for extra nutrients.
- Boost the protein – Crumble cooked bacon or add a slice of smoked salmon on top.
- Switch up the spice – No chili crisp? Use hot sauce, sriracha, or red pepper flakes instead.
Final Thought
This crispy cheese egg recipe proves that you don’t need a lot of time or ingredients to make something delicious. With just a handful of basics, you get a flavorful, satisfying dish that’s perfect for breakfast, brunch, or even a quick dinner. Try it once, and it might just become your new go-to.
Breakfast eggs on cheese and chili crisp oil
Equipment
- 1 non-stick skillet
Ingredients
- ½ cup freshly grated Parmigiano Reggiano grated into medium strips
- 2 eggs
- 1 to 2 teaspoons chili crisp oil plus more for topping, if you like
- Pinch of salt and pepper
- 1 teaspoon finely chopped chives
- 1 medium size avocado sliced (optional)
Instructions
- Gather ingredients: Prepare all ingredients. Finely chop the chives and slice the avocado (if using).
- Make the cheese base: Add the grated cheese to a non-stick pan and spread it into a circle, about 6 inches wide. Keep the heat on low and let it melt and crisp up for 30 to 60 seconds.
- Add chili oil: Drizzle 1 to 2 teaspoons of chili crisp oil around the cheese. Let it cook for another 30 to 60 seconds, until the cheese is bubbling and starting to turn golden.
- Add the eggs: Crack 2 eggs on top of the cheese. You can place them side by side or slightly apart. Cook for 2 to 4 minutes, or until the egg whites are set and the yolks are still soft. Sprinkle with a pinch of salt and pepper. Just before they reach your desired doneness, sprinkle finely chopped chives on top and cook for another 5 to 10 seconds to finish.
- Finish and serve: Top with more chopped chives, a few avocado slices, and extra chili oil if you like a little more heat.
Video
Notes
- Use a non-stick pan: Prevents the cheese from sticking and helps it crisp up evenly.
- Cook on low heat: Allows the cheese to melt slowly without burning.
- Watch the egg yolks: Cook for 2–3 minutes if you like runny yolks, or 4–5 minutes for firmer ones.