Chili Crisp Fried Eggs with Bacon

To prepare the vinaigrette, in a small bowl, stir together the vinegar, water, sugar and 1/4 tsp. salt until the sugar and salt have dissolved. Store in an airtight container at room temperature for up to 5 days or refrigerate if you prefer the vinaigrette chilled.

Lay half the bacon slices in a cold fry pan over medium heat and cook, letting the fat render out and flipping the slices occasionally, until they reach your desired level of crispness, 8 to 12 minutes. Transfer to a paper towel–lined plate and cover with aluminum foil or place in a 200°F (95°C) oven. Wipe out the pan and repeat with the remaining bacon.

Wipe out the pan. Combine the butter and chili crisp in the pan, set over medium-low heat and heat until the butter melts and begins to bubble. Add 1/4 cup (1 oz./30 g) of the Parmesan and swirl the pan or use the back of a spoon to spread the mixture throughout the pan. Gently crack the eggs into the pan and cook undisturbed until the edges of the whites are set, about 1 minute. Tilt the pan and baste the tops of the eggs with the butter, then continue cooking until all the whites are just set, the yolks are still runny and the edges of the eggs are crisp, 3 to 5 minutes. Reduce the heat as needed to prevent burning.

Slide the eggs onto a plate over toast or polenta or over warm rice in a bowl. Sprinkle with the remaining 1/4 cup (1 oz./30 g) Parmesan and top with more chili crisp. Pour any oil left in the pan over the eggs, then drizzle with the vinaigrette. Garnish with shichimi togarashi, the green onion and micro cilantro. Place the bacon alongside and serve immediately. Serves 2.

Williams Sonoma Test Kitchen