Protein-packed and delicious, this quick breakfast leverages the power of biltong and the endorphin rush of Sichuan chili to start your morning off right.

Ingredients

  • 1 oz. Brooklyn Biltong
  • Fly By Jing Sichuan Chili Crisp
  • 4 eggs, whisked
  • 1 tablespoon butter
  • 2 tablespoons cilantro, chopped
  • Toasted Brioche Bun or Soft Roll

Directions

  1. Toast and butter the roll.
  2. Over medium heat, melt the butter and soft scramble the eggs with a pinch of salt.  In the last 30 seconds, fold in the biltong.  
  3. Top the roll with scrambled eggs, a drizzle of chili crisp and the cilantro, serve immediately.  

Pro Tip: Bring the eggs to room temperature before scrambling for more even cooking.

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