Corn Chip Crusted Fried Eggs

This started as a happy accident — a few crushed chips left in the bag, a couple of eggs, and ten minutes before everyone needed to be out the door. It turned into one of our favorite fast breakfasts. The idea is simple: crack eggs into hot butter, then sprinkle crushed Traditional Mitten Chips straight onto the whites while they set. The chips toast into a golden, savory crust right on the egg, so you get crunch and a runny yolk in the same bite. Traditional is the right call here over a bolder flavor — its clean corn taste lets the egg and butter stay the stars instead of competing with them. The crush matters more than you would think. Coarse crumbs with a mix of fine and chunky pieces give you the best texture; crush them to dust and you lose the whole point. Keep the heat at medium so the chip coating browns instead of burning before the whites are done, and press the crumbs gently into the white so they grab on. Slide the eggs onto a plate, season, and serve with sliced avocado and a little hot sauce. The runny yolk acts like a sauce that coats the crunchy crust — that contrast is the whole magic.