- 1 slice sourdough bread, toasted
- 1 shallot, thinly sliced
- 2 eggs, whisked
- Chili garlic oil
Heat a drizzle of oil in a skillet over medium heat. Add the shallots and reduce heat to medium-low. Cook until caramelized, stirring occasionally. Remove from heat.
Add more oil to the pan if needed. Pour in eggs and cook on low heat, agitating constantly with a rubber spatula. Cook just until set, about 2-3 minutes.
Layer shallots, egg and microgreens on toast. Drizzle with chili garlic oil.