Hot honey cured egg yolks with chive cottage cheese on toasted sourdough


This simple but impressive recipe uses hot honey to cure egg yolks, which are served perfectly jammy and spread over toasted sourdough with chive cottage cheese. The honey is simmered with chillies, smoked paprika and a pinch of salt before being left to cool and infuse. 

First published in 2024




Hot honey

Chive cottage cheese


  • 2 slices of sourdough bread



Begin by making the hot honey. Add all of the ingredients except the apple cider vinegar to a pot over medium heat


Bring to a gentle simmer, then turn off the heat and leave the honey to infuse for 2 minutes


Stir through the apple cider vinegar, then transfer to a container to cool for 4 hours 

  • 1 tsp apple cider vinegar

Meanwhile separate the yolks from the egg whites, and place into a container leaving enough room so that they are not overlapping 


Pour the cooled hot honey over the egg yolks, making sure they are fully submerged 


Cover with a lid, and leave in the fridge for 2–4 days to cure 


Once cured, mix together the cottage cheese and finely sliced chives, reserving some for garnish


Spread the cottage cheese mix over the toasted sourdough, then spoon over the cured egg yolks and some of the honey and chillies


Sprinkle with a few more chives, and serve  

First published in 2024

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