Jammy Morning Eggs with Chili Butter Toast

1. Set up your ice bath. Fill a medium bowl with ice and cold water. Keep it next to the stove so you can move fast when the timer goes off.

2. Boil the water. Bring a small saucepan of water to a full boil. You want enough water to cover the eggs by at least 1 inch.

3. Lower in the eggs and start timing. Use a slotted spoon to gently lower in 4 large eggs. Cover with a lid (optional) and keep the water at a steady boil. Start a timer for about 7 minutes for jammy yolks. If you know your stove runs hot, or you want a looser yolk, start checking at 6 1/2 minutes.

   

4. Shock in ice water. When the timer hits, transfer eggs straight into the ice bath for 3 to 5 minutes.

5. Make the chili butter. While the eggs cool, melt butter in a skillet over medium-low heat. Add garlic (if using) and chili flakes. Stir for 30 to 60 seconds until fragrant. Do not let the garlic brown. Once it smells toasty and good, stir in the kosher salt.

   

6. Toast the bread in the chili butter. Add bread slices to the skillet and toast 1 to 2 minutes per side, pressing lightly, until golden with crisp edges. If the pan feels dry, add a tiny extra pat of butter.

7. Peel and cut the eggs. Tap eggs all over to crack, then peel. Slice in half.

8. Assemble and season like you mean it. Put toast on plates, top with egg halves, then finish with flaky salt, black pepper, and chives or scallions. Add a squeeze of lemon or a few drops of hot sauce if you want that wake-up sparkle.

   

Matt’s tiny fix if you overcook: If the yolks end up a bit firmer than you wanted, mash them with a fork, add a small knob of butter and a pinch of salt, and spread it on the toast. No one needs to know.