Friday, February 28, 2014

Fried Egg Topped Chili

Pin It
So you know we love our chili in this household, right? And we love having it as leftovers, too. With corn chips, corn bread, on a hot dog, on a baked potato. Possibilities are really endless. But when Chris decided to think out of the box and do a breakfast version using some of the leftovers, I was skeptical how it would turn out.
I should have known better. I think a fried egg on anything is good. You definitely have to serve this with toast, though. Give the eggs a poke, and the yolk will run all throughout the chili, making it extra creamy and delicious. This is a hearty breakfast that is perfect for all that leftover chili. Enjoy!

Printable Recipe

Makes 2 servings
  • 2 cups leftover chili, reheated (recipe here or here)
  • Canola oil
  • 2 eggs
  • 2 pieces toast

Divide hot chili between two bowls.

In a small pan, heat 3 tbsp. canola oil. Once hot, carefully crack both eggs into the oil. Using a spoon, spoon the hot oil over the top of each egg to help it cook. Allow to cook for 2-3 minutes or until the whites are cooked. Remove egg from the pan and place one on each bowl of chili.

Serve with toast.

Source: Chris Original

No comments:

Post a Comment

Please leave me some love! Thanks for stopping by :)