Crispy-Edged Eggs with Charred Mushrooms and Chile Crisp
Ingredients
- 1 poundmushrooms (cremini, oyster, or mixed)
- 3 tablespoonolive oil
- 3 clovesgarlic
- 4eggs
- ½ teaspoonred pepper flakes
- 2 tablespoonchile crisp
- ·kosher salt
- ·black pepper
- 3 sprigsfresh thyme
- ½lemon
Prep
- 01
Mince 3 cloves garlic
- 02
Cut mushrooms into rough 1-inch pieces
- 03
Halve 0.5 lemon
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add mushrooms in a single layer and let them sit undisturbed for 3-4 minutes to develop color.
- 02
Stir the mushrooms, scatter red pepper flakes and thyme sprigs across the pan, and cook for another 3-4 minutes until golden and tender. Season generously with salt and pepper.
- 03
Push mushrooms to the edges of the skillet. Add remaining 1 tablespoon olive oil to the center and crack all 4 eggs into the pan.
- 04
Cook over medium heat for 3-4 minutes until the whites set but the yolks remain runny. Season eggs with salt and pepper.
- 05
Divide onto plates and top with a generous drizzle of chile crisp. Squeeze fresh lemon juice over everything and serve immediately.
Spice Tips
For deeper heat, add an extra pinch of cayenne to the pan when you toast the red pepper flakes. To balance the spice, finish with a dollop of sour cream or crème fraîche. Fresh cilantro or chives scattered on top adds brightness.
If your yolks cook too fast, lower the heat or cover the skillet with a lid for the last 30 seconds. Any good chile crisp works—Trader Joe's, Lao Gan Ma, or homemade.