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A go-to way of making eggs with slightly crispy edges, fiery from the chili oils, and rich creamy yolk served on toasted rye bread.
Total time10 min
Ingredients6
Serving size2
Calories300
Non-stick pan
Lid
2 tablespoons butter (salted)
1 teaspoon garlic chili oil
1 tablespoon Spice Bomb pepper oil
pinch sea salt
1/4 teaspoons black pepper
1/2 teaspoons finely chopped chives