Chilli Crisp Eggs on Toast

1. Get the toast on first. It should be ready and buttered before the eggs come out of the pan.
2. Heat the oil in a small frying pan over high heat until it shimmers.
3. Crack in the eggs. They will spit and bubble immediately. Fry for 2 minutes without moving them, spooning the hot oil over the whites until the edges are brown and frilly and the yolks are still loose.
4. Slide the eggs straight onto the buttered toast.
5. Spoon the chilli crisp over the top, making sure you get both the oil and the crunchy bits from the bottom of the jar.
6. Add the soy sauce, scatter over the spring onion and a pinch of flaky salt, and eat standing up.

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Notes:

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• Stir the jar before you spoon — the good stuff sinks and the oil alone is half the dish
• A hot pan is what gives you crisp edges. A warm pan gives you a rubbery omelette
• Works just as well on rice, on instant noodles, or straight out of the pan