Herby Eggs with Lao Gan Ma (chili crisp)
Lao Gan Ma (老干妈)
Delicious herby eggs on toast with Lao Gan Ma chili crisp. All I have to say is, yum.
This crispy chili oil is easily my favorite condiment of all time. It’s got that salty, subtly spicy, crispy and ever-so-slightly prickly savory sensation to it. Best enjoyed scattered liberally on top of almost every single dish out there. Just saying, it’s that good.
This is such an easy recipe, and a great way to use whatever stray herbs you might have left in the fridge. In this iteration I’ve used a combination of dill, mint and coriander that was on the verge, and threw in a small handful of chervil from the garden.
I love adding a creamy element to this meal - anything from avo, boursin, cottage cheese or ricotta will work well in replacement of the hummus I’ve used here. Whatever your personal preference.
Recipe for 2pax
Prep time: 10 mins
Cook time: 5 mins
Ingredients:
- 4 eggs
- 4 Tbsp hummus
- However much Lao Gan Ma you fancy today
- 4x sourdough toasts
- 3/4 small hand-fulls of fresh herbs: any mix of basil, mint, coriander, dill, chervil, spring onion greens, tarragon, parsley or chives
- 2 Tbsp crispy onions
Method:
Whip up some fried/scrambled eggs with a healthy wad of butter in the pan
While the eggs are cooking, toast your sourdough
Roughly chop your mixed herbs
Spread hummus (/avo/ricotta) over your toasts, load up the eggs, herbs and crispy onions
Drizzle with your ideal dose of Lao Gan Ma and enjoy
