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–+ servings
Chili crisp crab and egg toast with pulled crab sticks, jammy egg yolk, sesame seeds, and chives on crispy sourdough

Chili Crisp Crab & Egg Toast

This chili crisp crab & egg toast is a quick, savory breakfast made with crispy bread, warm chili crisp oil, pulled crab sticks, and a perfectly set egg. Simple ingredients, bold flavor, and ready in minutes - ideal for an elevated everyday breakfast or brunch.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Appetizer, lunch, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 slice sturdy bread such as sourdough, toasted
  • 1 teaspoon chili crisp oil
  • 1 crab stick torn into thin strings
  • 1 large egg
  • Salt to taste
  • Sesame seeds for garnish
  • Chopped chives for garnish

Method
 

  1. Heat a small skillet over medium heat and add the chili crisp oil to the center of the pan. Let it warm gently until fragrant, being careful not to let it burn.
  2. Arrange the torn crab stick in a loose circle directly in the chili crisp oil, leaving an open space in the center. Crack the egg into the middle of the crab ring and season lightly with salt. Sprinkle with sesame seeds.
  3. Cover the skillet and cook until the egg whites are set and the crab edges are lightly crisped, about 3–4 minutes, depending on how you like your yolk.
  4. Carefully slide the cooked egg and crab mixture onto the toasted bread. Garnish with chopped chives and serve immediately.

Notes

For best texture, use crab sticks that easily pull apart into thin strings - they absorb the chili crisp oil better and crisp slightly at the edges. Keep the heat at medium to avoid burning the chili crisp.

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