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.
Ingredients
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Imperial
Hot honey
- 500g of clear honey
- 3 tbsp of chilli flakes
- 3 green chillies, whole
- 1 red chilli, finely sliced
- 1 tbsp of hot smoked paprika
- 1 pinch of salt, to season
- 1 tsp apple cider vinegar
Chive cottage cheese
- 200g of cottage cheese
- 1 handful of chopped chives
Garnish
- 2 slices of sourdough bread
Method
Begin by making the hot honey. Add all of the ingredients except the apple cider vinegar to a pot over medium heat
- 500g of clear honey
- 3 tbsp of chilli flakes
- 3 green chillies, whole
- 1 red chilli, finely sliced
- 1 tbsp of hot smoked paprika
- 1 pinch of salt, to season
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
- 200g of cottage cheese
- 1 handful of chopped chives
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
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