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Breakfast & Brunch
Creamy Sunny-Side-Up Eggs 🍳🌶️
If you’ve never cooked eggs in cream, you’re missing out! Silky cream, perfectly runny yolks, a little heat from crispy chili oil and juicy cherry tomatoes. All made in one pan in just a few minutes.
Jump to recipeServes: 2
Ingredients
- 4 eggs
- 200 ml / ¾ cup + 1 tbsp heavy cream
- 1 tsp crispy chili oil (or more if you like heat)
- 4–5 cherry tomatoes, halved
- Fresh parsley, chopped
- Salt and pepper
- Fresh bread, to serve
Method
- Place a non-stick pan over medium-low heat and pour in the cream, making sure it covers the base evenly.
- Add the crispy chili oil, then gently crack the eggs directly into the cream.
- Season with salt and pepper, scatter the halved cherry tomatoes around the eggs and sprinkle with fresh parsley.
- Cover with a lid and cook gently for a few minutes, until the egg whites are just set but the yolks are still beautifully runny.
- Serve immediately with toasted bread to scoop up all that creamy, slightly spicy sauce.
Tip: Keep the heat low enough for the eggs to cook gently without the cream boiling too vigorously. The sauce will thicken slightly as it cooks.
From my kitchen
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