Spicy Eggs and Potatoes with Chipotle Crema

Spicy Eggs and Potatoes with Chipotle Crema

Brunch might actually be my absolute favorite meal of them all, but I hate going out for brunch because I always feel like I'm being overcharged for something I can easily make at home. This brunch does take a little bit of prep work, but once you're done mixing and chopping, everything else comes together pretty quickly! The chipotle crema can be reused on, like, seriously...everything. I plan on reusing mine tonight with Steak Fried Rice!

Here are a few of my favorite recipes with chipotle crema:

Easy Chipotle Chicken Rice Bowls

Salmon and Barley Bowl


Serves: 2

Cost: $

Skill Level: Easy

Time to Make: 45 minutes


1 cup sour cream

1 cup heavy cream


1 small can Chipotles in Adobo sauce

4 slices of bacon

2 medium golden potatoes

1-2 hot green peppers (such as serrano or jalapeño)

Salt and pepper to taste

1 teaspoon garlic powder

2 eggs

1 teaspoon vegetable oil, if necessary (for the eggs)

1 cup arugula for serving


Prep Ingredients: Slice the bacon into lardons. Small dice the potatoes. Mince the peppers.

Prepare the Chipotle Crema: In a small bowl, combine the sour cream, heavy cream, and a pinch of salt. Whisk to combine until the crema is smooth. Stir in 2-3 teaspoons of the sauce from the can of chipotles in adobo sauce. Reserve the chipotle peppers for another use. Stir to combine the crema and leave out at room temperature. Note: The crema will last as long as your sour cream if kept in an airtight container. I usually feel comfortable using homemade crema for two weeks after making it, but that's just me! 

Cook the Bacon: Add the sliced bacon to a cold skillet and turn the heat to medium high. Cook, stirring regularly, for 8-10 minutes or until the fat has rendered and the bacon is crispy. Remove the bacon from the skillet leaving the grease in the skillet.

Fry the Potatoes: Add the potatoes and minced hot peppers to the skillet and season with salt, pepper, and garlic powder. Cook in an even layer of medium high for 8-10 minutes, adjusting the heat as necessary to keep them from burning. Flip occasionally until the potatoes are golden brown on all sides and are fork tender, about 15-20 more minutes. Stir in the bacon and cook an additional minute. Divide the fried potatoes between bowls.

Make the Eggs: If the skillet seems dry, add a teaspoon of vegetable oil and use a paper towel to coat the skillet with oil. Turn the heat to medium. Once hot, gently crack two eggs into the skillet and cook over low to medium heat until the whites have set completely, covering if necessary to cook the tops of the eggs to your desired temperature. Season with salt and pepper.

To Serve: Arrange arugula around the fried potatoes in the bowls. Top with a fried egg and drizzle with the chipotle crema. Serve with a few splashes of hot sauce if desired. Enjoy!

Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!