Chilli Cheese Dippy Eggs
- cheekychillicooks
- Oct 2
- 1 min read
Forget avocado toast, this is how grown-ups do breakfast. Thick sourdough, slathered in a fiery tomato-chilli spread, loaded with smoky applewood cheese and spring onions, grilled to bubbling perfection, then dunked into molten golden egg yolks. It’s naughty, it’s messy, and it’s exactly what your weekend needs. And because my other half found out they’ve got coeliac disease, I also do a version with gluten-free bread and it still goes down an absolute treat.
Chilli Cheese Dippy Eggs
Chilli Cheese Dippy Eggs Recipe
Serves
2 hungry dippers
Difficulty
Easy
Time
30 - 45 mins
Ingredients
4 slices sourdough (or gluten free bread)
Butter
80g tomato purée
Pinch of salt
2 tbsp chilli flakes (add more if you’re feeling spicy)
3–4 spring onions, finely sliced
2 green chillies, finely sliced
185g smoked Applewood cheese, grated
4 eggs
Method
Prep your weapons: Preheat your grill to high. Boil a pan of water for the eggs.
Mix & load: Stir tomato purée with chilli flakes + salt. In another bowl, toss cheese and spring onions together.
Toast base: Lightly toast bread, then butter it. Spread the tomato mixture, pile on cheese mix, finish with green chillies.
Egg timer: Drop eggs into boiling water. 4 mins 50 secs for gooey perfection. Shock in cold water after.
Grill glory: While eggs cook, stick bread under the grill until golden, bubbling and crisp.
Cut & dunk: Slice into soldiers, pop eggs in cups (or shot glasses if you’re classy like us), and dunk away.
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