Crispy Chili Oil-Fried Eggs with Creamy Ramen
Serves 1
30 mins prep
40 mins cook
70 mins total
These crispy chili oil-fried eggs are the perfect way to escalate your breakfast! They’re bursting with so much flavor with a slight kick of heat from the chili crisp. Enjoy them over toast or on a bed of rice for the perfect easy meal!
0 servings
Heat chili crisp in a pan on medium-high heat. Crack your egg (or eggs) over the chili crisp. Cook your egg (or eggs) for 1 minute. Lower your heat to low and cover to cook for an additional 2-3 minutes or until the egg whites are set and no longer runny/translucent. In another pot, bring water to a boil to cook the ramen noodles. Cook the noodles for about 2 minutes until they are al dente. Drain the noodles and set them aside. In another saucepan, heat the neutral oil on medium heat. Add the onions and garlic and cook for 1 minute until fragrant. Add the milk and instant ramen seasoning packets. Stir to mix until the seasonings have dissolved. Allow the sauce to simmer for 2-3 minutes to thicken. Add the cooked noodles to the sauce and stir to combine. Transfer the creamy ramen to another bowl and top with the chili oil-fried eggs, enjoy!
