Skip to Recipe

"This savory toast idea was inspired by Taiwanese breakfast with a rustic twist. I used crunchy sourdough bread as a base to top with scallion scrambled eggs, pork floss, and chili oil. I rank this top 3 of my favorite toast combinations I’ve made recently!"
— Jen + Wes of @crazythickasians. Head to their page for more recipes.

Cook time: 5 min Prep time: 10 min Serving size: 1 serving
  • 2 pieces of toast

  • 1 tbsp kewpie mayo

  • 2-3 tbsp pork floss

  • 1-2 tbsp Sichuan Chili Crisp

  • 1 tbsp neutral oil

  • 3 eggs

  • ½ stalk scallion, thinly sliced

  • salt and white pepper

  • 1 tsp sesame oil


Prepare toast to your liking and set aside.

In a bowl, mix ingredients for the egg scramble and set aside.

In a pan on medium heat, add oil and wait 1 minute to heat up. Add in egg scramble mixture.

Gently mix, making sure egg doesn’t overcook.

When egg is about 80-90% done, remove from pan and set aside.

Spread mayo on toast. Add egg scramble, followed by pork floss and chili crisp.

Slice in half and enjoy immediately.