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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat a pan over medium heat and add the butter and chilli oil crisp.
Once hot, add the chopped green onion and green chillies and sauté until softened.
Pour in the heavy cream and mix well.
Crack the eggs into the pan, season with salt and pepper, and stir gently.
Add the shredded cheese and chopped parsley. Continue cooking, stirring occasionally, until the eggs are set.
Garnish with additional cheese and a drizzle of chilli oil.
Serve hot with toasted sourdough bread.
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For a milder spice level, reduce the amount of green chillies.
Use any cheese you prefer for a different flavor profile.
Can I use milk instead of heavy cream?
Yes, but the eggs will be less creamy.
What type of cheese works best?
Cheddar or mozzarella are great options.
How can I make it less spicy?
Reduce the amount of chilli oil and green chillies.
Can I prepare this ahead of time?
It's best served fresh, but you can prep the ingredients in advance.
Is there a substitute for chilli oil crisp?
You can use regular chilli oil or omit it for a milder dish.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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