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 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.
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.
When egg whites solidify, flip eggs over. Turn off burner and let eggs finish with the burner off.
Stir chili and microwave another thirty seconds. Time will vary depending on wattage of your microwave. Mine is 1100 watts.
When toast pops up place it onto plate side by side.
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.
Cook Time: 2 minutes
Yield: serves one
- 2 eggs
- 14.5 oz chili
- 2 slices of bread