Made with Pepper No. 1
Half-Fried Eggs with Pepper No. 1 Drizzle
Elevate your morning routine with a perfectly crisp, half-fried egg, finished with a bold, caramelized drizzle of Muria Pepper No. 1. This dish takes the humble egg and transforms it into something irresistibly rich, sweet, and spicy, with a crispy golden base and molten yolk that spills effortlessly into the glossy, spiced preserve.
A Bold Take on Breakfast
Elevate your morning routine with a perfectly crisp, half-fried egg, finished with a bold, caramelized drizzle of Muria Pepper No. 1. This dish takes the humble egg and transforms it into something irresistibly rich, sweet, and spicy, with a crispy golden base and molten yolk that spills effortlessly into the glossy, spiced preserve. Serve with crusty bread for the ultimate indulgence.
The Method
Build it.
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01
Heat & Crisp. Heat a non-stick skillet over medium heat and add olive oil or butter. Once hot, gently crack in the eggs, ensuring the yolks remain intact.
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02
Perfect the Edges. Allow the eggs to cook without flipping, letting the edges crisp up while the yolk stays golden and runny. If needed, spoon some hot oil over the whites to set them faster.
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03
Drizzle with Heat. Once the whites are set and crispy, carefully transfer the eggs onto warm toasted sourdough or brioche. Immediately spoon a generous layer of Muria Pepper No. 1 over the top, letting the preserve’s sweet heat melt into the yolk.
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04
Finishing Touches. Sprinkle with flaky salt, black pepper, and fresh chives for a restaurant-quality finish. If you like a little extra spice, add a pinch of red pepper flakes.
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05
Serve & Savor. Best enjoyed immediately, letting the buttery toast soak up the jammy yolk and glossy glaze. Serve alongside your favorite morning coffee or a refreshing citrus mimosa for the ultimate start to your day.
