Prepare the bread and pan

• Cut the bread diagonally to make 4 triangles.
• Butter a nonstick skillet.
• Arrange the bread triangles with the points facing the center, leaving about a 1-inch cross-shaped channel between each piece, keeping the bread dry on top.

Whisk the eggs

• Whisk together the eggs, salt, chives and a splash of water to thin the mixture so it flows easily between the slices.

Cook the egg base

• Keep the heat on low and slowly pour the egg mixture into the open channels so it flows through the center and around the outside of the bread, creating one connected egg base; do not pour the eggs over the bread.
• Cover with a lid and cook on low heat until the eggs are fully set.

Flip and fill

• Carefully flip everything over.
• Top each bread triangle with a triangle of Muenster cheese, a matching piece of turkey, tomato slices and a drizzle of chili garlic crisp oil.

Fold and melt

• Fold the sandwich in half and let it cook until the cheese is perfectly melty.