Begin by heating a small non-stick skillet over low heat, then pour in the cream, allowing it to warm gently for about 2 minutes.

Once the cream is warm, drizzle in the chili crisp and add chopped kale to the skillet. Stir to combine the flavors and allow the greens to wilt slightly, which should take around 3 minutes.

Carefully crack 2 eggs directly into the creamy kale mixture. Season with a pinch of salt and pepper. Cook the eggs gently for about 5 minutes, or until the whites are set while the yolks remain sunny-side-up.

While your eggs are cooking, take another skillet and add a drizzle of olive oil over medium heat. Coat your choice of bread generously and toast each side for 2-3 minutes, or until golden brown and crispy.

Once everything is cooked to perfection, place your beautifully creamy eggs and sautéed kale on the toasted bread. Spoon some of the aromatic cream sauce over the top.