chili oil yolk popped egg toast

Redbloom Yolk-Popped Egg Toast Recipe

Redbloom Yolk-Popped Egg Toast Recipe


Are you looking for a breakfast that's both luxurious and easy to make? Then try this Redbloom Yolk-Popped Egg Toast! This dish elevates your regular egg on toast with a burst of rich, yolky goodness and the unique flavor of Redbloom. Perfect for a leisurely weekend breakfast or a fancy brunch, this recipe is a delightful way to start your day.

Quick Overview

  • Cooking Time: 20 minutes
  • Calories: 600 per serving
  • Servings: 1


For the Egg Mixture

  • 1 tbsp unsalted butter
  • 3 eggs
  • 1 green onion, finely chopped
  • Pinch of salt, black pepper, and white pepper
  • 1 tsp Redbloom chili oil

For Toast Prep

  • 0.5 tbsp unsalted butter
  • 1 slice sourdough bread
  • Splash olive oil
  • Your favorite spread (like roasted red pepper and eggplant spread from Trader Joe's)
  • 3 basil leaves, finely chopped
  • Black pepper to taste
  • 1 tsp Redbloom chili oil

Kitchen Tools Needed

  • Non-stick pan
  • Spatula
  • Knife
  • Toaster or second pan for the toast


Preparing the Egg Mixture

  1. Place a non-stick pan on the stove over low heat.
  2. Melt 1 tablespoon of unsalted butter in the pan.
  3. Crack 3 eggs into the pan, being careful not to break the yolks.
  4. Gently cook the egg whites, stirring them around the yolks without touching the yolks themselves.
  5. Once the egg whites are fully cooked, turn off the heat.
  6. Sprinkle the finely chopped green onion, a pinch of salt, black pepper, white pepper, and 1 teaspoon of Redbloom over the eggs.
  7. Now, gently pop the egg yolks and mix them into the whites and seasonings. Set aside.

Preparing the Toast

  1. In a separate pan or toaster, toast the sourdough slice.
  2. Use 0.5 tablespoon of unsalted butter for one side of the bread and a splash of olive oil for the other side, until it's golden brown and crispy.

Assembling the Toast

  1. Spread your chosen spread (like roasted red pepper and eggplant) generously over the toasted sourdough.
  2. Garnish the spread with finely chopped basil leaves and a sprinkle of black pepper.
  3. Carefully place the yolk-popped egg mixture on top of the toast.
  4. For a final touch, sprinkle an additional teaspoon of Redbloom over the egg.


And there you have it – your very own Redbloom Yolk-Popped Egg Toast, ready to be devoured! This dish is not just a feast for the taste buds but also a delight for the eyes. The creamy yolk, combined with the spices and fresh basil, makes every bite a delightful experience.

Enjoy your luxurious breakfast!

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