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Chili and eggs, my favorite breakfast

Chili and eggs on toast, has been my favorite breakfast for 40 years. I first saw it and tried it when I was 13 years old at a hotel casino in Reno, Nevada. I fell in love.

To me, there is nothing better than kicking off the day with two over easy eggs, placed on toast, then smothered with a cup or two of chili.

Its hearty, maybe not healthy, but a treat none the less. I always follow up a dinner of home made chili with my favorite breakfast. It’s part of the incentive to spend a day making slow simmering chili from scratch.

I even, once in awhile, cheat and buy a 14.5 ounce can of chili con carne (with meat). Either way I like it.

This recipe is with a can of chili to make it easy.


one 14.5 ounce can of chili con carne

two eggs

two pieces of bread


Spray small frying pan with food release or use butter or cooking oil to keep eggs from sticking.

Heat pan on medium high.

Microwave chili  for two minutes in small bowl with paper towel covering it.two eggs over easy first side

After pan heats to a point you can feel heat when holding your hand a few inches above it, carefully break two eggs into pan.

Toast two pieces of bread.

over easy eggs fried

When egg whites solidify, flip eggs over. Turn off burner and let eggs finish with the burner off.

chili con carne

Stir chili and microwave another thirty seconds. Time will vary depending on wattage of your microwave. Mine is 1100 watts.

toast for chili and eggs

When toast pops up place it onto plate side by side.

over easy eggs on toastPlace an egg on each slice of toast.

chili and eggs on toastUsing pot holders or oven mitts, pour chili over the eggs.

I then add Tabasco Sauce or another hot sauce. You may also like a little shredded cheese or chopped onions on top of your chili and eggs.


Chili and eggs
two eggs over easy on toast covered in chili con carne

Cook Time: 2 minutes

Yield: serves one

  • 2 eggs
  • 14.5 oz chili
  • 2 slices of bread


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