Heavy Cream Fried Eggs
Heavy cream fried eggs are all the rage on social media right now, and let me assure you, this trend absolutely lives up to the hype! These eggs are super creamy, rich, and deep in delicious flavor. The chili crisp adds the perfect amount of oil and spice, and the heavy cream is just <
- Elevates fried eggs to the max: Fried eggs are delicious, don’t get me wrong, but the addition of heavy cream and chili crisp takes this from an everyday breakfast recipe to truly restaurant-worthy.
- Easy and foolproof: These eggs come together in 7 minutes in one pan.
- So creamy: Heavy cream (obviously) adds creaminess to these eggs, but it also adds super rich and tender texture to the eggs. They’re seriously so, so good!
Ingredients You Need
- Heavy cream: The star of the show! You’ll only need 1/3 cup for this entire recipe, but it adds so much depth and richness to the fried eggs.
- Eggs: You’ll crack all your eggs into the same pan on top of the heavy cream and chili crunch.
- Chili crunch: The chili crunch adds oil and the perfect amount of spice to these eggs. Don’t like spice? Substitute for a little olive oil so the eggs don’t stick.
- Garnish: I like to top my heavy cream fried eggs with a drizzle of hot honey and chopped fresh chives, but you do you!
How to Make Heavy Cream Fried Eggs
- Start with the heavy cream and chili crisp: Heat a 10″ skillet over medium/high heat. Add the heavy cream and chili crisp to the skillet, and whisk. Then, let the mixture come to a gentle simmer.
- Add the eggs: Crack the eggs into the cream and season with salt and pepper.
- Cover and let the eggs cook: Keep the skillet covered for 4-6 minutes or until the eggs are cooked through to your desired doneness (longer for a harder yolk, shorter for a runnier yolk).
- Remove from heat and garnish: Top with chives, hot honey, and more chili crunch.
- Serve and enjoy! Serve your heavy cream fried eggs alone, on toast, or even with a side of field greens.
Serving Suggestions
You really can’t beat serving these heavy cream fried eggs for breakfast with toast and bacon. You could also serve on a toasted bagel with cream cheese or as a side next to pancakes. Or even with simple field greens. You really can’t go wrong here!
If you have extra heavy cream fried eggs, you can let them cool and store in an airtight container in the refrigerator for up to 3 days. You can reheat them, or chop up and enjoy cold as a yummy egg salad.
More Recipes with Eggs
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Heat a 10-inch skillet over medium/high heat. Add heavy cream and chili crisp to the skillet. Whisk and let the mixture come to a gentle simmer for 1 minute.
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Crack the eggs into the cream and season with salt and pepper.
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Cover and let the eggs cook for 4-6 minutes or until the eggs are cooked through to your desired doneness.
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Remove from heat and top with chives, hot honey, and more chili crunch.
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Serve eggs alone or on toast.
- How many eggs you use depends on the size of the egg and the skillet. Feel free to add more eggs if you’d like, and increase the heavy whipping cream accordingly.
Calories: 217 kcal, Carbohydrates: 2 g, Protein: 12 g, Fat: 18 g, Fiber: 0.1 g, Sugar: 1 g
Nutrition information is automatically calculated, so should only be used as an approximation.
