Crispy Chili Feta Egg on Sourdough Step-by-step instructions

Before you start

Before you start, set out all the ingredients: the feta, chili crisp oil, egg, sourdough, avocado, and lime. If the avocado is not ripe, let it sit at room temperature for a day or two. Have a non-stick skillet and a spatula ready.

Crack the egg into a small bowl to make it easier to slide into the skillet. Slice the sourdough to about 1/2 inch thick. Cut the lime in half and set aside. Make sure the skillet is clean and dry before heating.

Instructions

Building the Base

1. 1Crumble feta into chili oil
   Heat a non-stick skillet over medium heat. Add the Sichuan chili crisp oil and let it sizzle for a few seconds. Crumble the Greek feta into a circle in the center of the skillet, leaving a gap in the middle. Let the feta begin to melt and bubble around the edges.
   Look for The feta should sizzle immediately and start to soften at the edges.
   Tip Use a spatula to gently nudge the feta into a ring shape, about 4 inches across.
2. 2Crack the egg into the center
   Crack the pasture-raised egg directly into the center of the feta ring. Let the egg settle and begin to cook, allowing the whites to spread slightly into the melting feta.
   Look for The egg white should start to set and turn opaque.
   Tip If the skillet seems dry, add a tiny splash of oil before cracking the egg.

The feta should be sizzling in the chili oil, with the edges beginning to melt and bubble. The egg is cracked into the center, and the whites are starting to set. The kitchen smells of warm chili and toasted feta. The feta should not be browning too quickly; if it is, reduce the heat slightly.

Crisping and Toasting

3. 3Fry until the feta is lacy and golden
   Let the feta and egg cook undisturbed for 3 minutes, or until the feta has melted into a lacy, golden-brown crust and the egg whites are fully set. The edges of the feta should be frilly and deeply browned, while the yolk remains glossy and soft.
   Look for The feta will bubble violently and turn golden at the edges; the egg white should be firm and opaque.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not stir or flip. Let the feta caramelize undisturbed for the crispiest texture.
4. 4Toast the sourdough and rub with avocado
   While the egg cooks, toast the sourdough slice until deeply charred and crisp. Rub the cut side of the avocado over the hot toast, mashing it lightly with a fork.
   Look for The toast should be golden and crisp with visible char marks.
   Tip Use a ripe avocado so it spreads easily over the warm bread.

The feta has melted into a lacy, golden crust with frilly edges, and the egg whites are fully set. The toast is charred and crisp, and the avocado is smeared on top. The skillet should have a beautiful golden-brown crust around the egg. The feta should be crisp to the touch but not burnt.

Finishing and Serving

5. 5Slide the crispy feta egg onto the toast
   Using a spatula, carefully slide the crispy feta egg out of the skillet and onto the prepared sourdough. The lacy feta crust should stay intact, cradling the egg.
   Look for The feta crust should hold its shape as it transfers.
   Tip If the feta sticks, gently loosen the edges with the spatula before lifting.
6. 6Finish with lime and serve
   Squeeze the lime half over the top, allowing the juice to hit the crispy feta and the yolk. Serve immediately while the feta is shatteringly crisp and the yolk is still glossy.
   Look for The lime juice should sizzle slightly on the hot feta.
   Tip Cut the toast in half to show the yolk and the crispy edges.

The crispy feta egg is slid onto the toast, and the lime is squeezed over the top. The yolk is glossy and soft, and the feta crackles as it is cut. The toast is sturdy enough to hold everything without breaking. The dish should be served immediately, with the yolk still warm and flowing.

Common mistakes

One common mistake is using too high heat, which can burn the feta before it melts. Keep the heat at medium and adjust if needed. Another is moving the feta too early; let it cook undisturbed so it forms a crust.

Do not overcrowd the skillet — this recipe is for one serving, so use a small skillet. Also, avoid using a wet spatula, as it can cause the feta to stick. Finally, serve immediately; the crispy texture fades as it cools.

How to tell it’s done

The dish is done when the feta has melted into a lacy, golden-brown crust with frilly, crispy edges, and the egg whites are fully set and opaque.

The yolk should still be glossy and soft, but if you prefer a fully cooked yolk, cook for an additional minute or until the yolk reaches your desired doneness.

To ensure food safety, the egg should be cooked to at least 160°F (71°C) if you want it fully set. The toast should be deeply charred and crisp.

• Egg dishes: 160°F (71°C) in the thickest part