Chili Cream Eggs with Greens and Toast

Instructions

1. 1

   Rinse the spinach and cherry tomatoes. Drain the spinach well and halve the tomatoes. Cut the sourdough into 8 slices.

2. 2

   Heat a dry 30 cm, approximately 3-litre skillet over medium heat for 2 minutes. Toast the bread in four batches of two slices, allowing 1.5–2 minutes per side, about 12–16 minutes altogether. Transfer to a plate. While the bread toasts, mix the cream, chili oil, garlic powder, black pepper, chili flakes and salt in a jug.

3. 3

   Reduce the skillet heat to low and let it cool for 1 minute. Pour in the seasoned cream and warm for about 2 minutes, stirring, until small bubbles appear around the edge; do not let it boil vigorously.

4. 4

   Stir in the spinach and tomatoes. Cover and cook gently for 2 minutes, until the spinach has wilted.

5. 5

   Make eight shallow spaces in the vegetables. Crack each egg into a small cup, then slide it into a space without breaking the yolk.

6. 6

   Cover and cook over low heat for 9–12 minutes, keeping the cream at a gentle simmer, until the whites and yolks are set and the centre of the eggs reaches 71°C/160°F on an instant-read thermometer. Check the eggs in several places.

7. 7

   Divide the eggs, vegetables and cream sauce between four plates, giving each person two eggs. Serve immediately with two slices of toast per person.