Chili Crisp Egg, Dandelion, and Cheese Toasties
These chili crisp egg, dandelion, and cheese toasties are the perfect thing to make with some foraged spring or post-frost dandelion greens!
Once dandelions flower, the leaves become too bitter to enjoy. You’re best to harvest the leaves in the early spring, before the buds come out, or after a frost in the fall.
You could always replace the dandelion leaves with any wild or domestic green, like lambsquarters, nettle, spinach, chard, kale, etc.
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
- Yield2 toasts
Ingredients
- 1 teaspoon butter
- 2.5oz (75g) dandelion greens
- 2 tablespoons chili crisp plus more for garnish
- 1/2-1 cup shredded smoked cheddar (depending on how cheesy you like it)
- 2 eggs
- 2 pieces bread, lightly toasted
- Black pepper
Preparation
Preheat the broiler in the oven. Set the oven rack 4 inches (10cm) from the broiler.
Lightly toast bread in toaster, then transfer to a sheet pan.
Melt the butter over medium heat in a small skillet.
Add the dandelion greens and chili crisp and sauté for about 3 minutes, or until the greens are nice and wilted.
Top the two pieces of toast evenly with the greens.
Crack the eggs separately into the skillet and cook until the bottoms have set, but the tops and yolks are still uncooked.
Transfer the eggs to the toast and season with black pepper.
Top with the shredded cheese, then put under the broiler until the eggs have just set and the cheese as melted.
Drizzle some chili crisp oil on top and serve immediately. Enjoy!
Notice how I didn’t have you scroll through pages of mundane nonsense to get to the recipe? Notice that there were no annoying pop-ups or ads? That was on purpose!
I want finding and using my recipes to be easy for you, not frustrating. That does translate into a lot of lost income for me though. If you made this recipe and loved it, would you consider “buying me a coffee” and donating a buck or two through the Buy Me a Coffee app? It will help me keep pumping out recipes like this one!
Share this recipe:
You might also like:
