Sun-Dried-Tomato Baked Egg Cup

Method

1. Gather and prep everything first: eggs, unsalted butter, all-purpose flour and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Turn the heat up, add the baked egg, and cook until deeply browned and aromatic.
4. Stir in the all-purpose flour along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with chili crisp and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.