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!
Makes 2 servings
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