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¼ cup Marion’s Kitchen Crispy Chilli Oil
¼ cup loosely packed baby spinach
3 eggs (more if you can fit them in your pan)
¼ cup grated gruyere cheese
1 tsp toasted sesame seeds
finely sliced spring onion (scallions), to serve
sourdough toast (or steamed rice), to serve
Place a wok or frying pan over medium-high heat. Add the chilli crisp and, once it’s sizzling, add the spinach. Stir-fry for a minute or until it’s just wilted. Crack in the eggs. Turn the heat down to low and cook until the whites have just set and the yolks are runny (or until cooked to your liking).
Sprinkle the eggs with grated cheese and the sesame seeds. Allow the cheese to melt for a minute or so, then slide out the whole egg structure on to plate. Sprinkle over the spring onion.
Serve with toast or rice… whatever takes your fancy.
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