Ingredients
Ingredients
- 1 tablespoon unsalted butter
- 2 large eggs
- Kosher salt, to taste
- Black pepper, to taste
- 1 Fresno chili, thinly sliced
Instructions
- Slice the chili: Thinly slice the Fresno chili pepper and set aside to top your eggs later.
- Prepare eggs: In a medium bowl, crack the eggs and whisk them together with a pinch of kosher salt until fully combined and slightly frothy.
- Heat the pan: Place a non-stick frying pan over medium-low heat on the stovetop. Add the butter and allow it to melt completely without browning.
- Cook the eggs: Pour the egg mixture into the melted butter. Using a silicone or rubber spatula, gently stir the eggs slowly for large curds or more frequently for smaller curds. Continue stirring as the eggs begin to form soft curds but remain slightly runny.
- Finish cooking: Remove the pan from the heat while the eggs are still a bit runny; the residual heat will finish cooking them to a creamy texture.
- Season and serve: Taste the eggs and add more salt and black pepper if desired. Top with the fresh sliced Fresno chili peppers and serve immediately.
Notes
- Use medium-low heat to avoid overcooking or browning the eggs.
- Slicing the chili thinly ensures you get a mild but noticeable heat in every bite.
- You can substitute Fresno chili with other mild or medium-heat chilies like jalapeños if preferred.
- For creamier eggs, consider adding a splash of milk or cream to the eggs before whisking.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
