Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hot Honey Cured Egg Yolks with Chive Cottage Cheese on Toasted Sourdough


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Recipes Tasteful
  • Total Time: 0 hours
  • Yield: 2 servings 1x
  • Diet: Vegetarian

Description

This innovative dish combines jammy, hot honey-cured egg yolks with creamy, herbaceous chive cottage cheese atop crisp sourdough. It’s a stunning starter or indulgent breakfast, packed with rich flavors and a hint of spice. A perfect blend of sweet, spicy, and savory! #BreakfastIdeas #EggYolkRecipe #SourdoughToast #HotHoney #ChiveCottageCheese #Brunch


Ingredients

Scale

Here’s the information based on the recipe you provided:


Title

Hot Honey Cured Egg Yolks with Chive Cottage Cheese on Toasted Sourdough

Description

This innovative dish combines jammy, hot honey-cured egg yolks with creamy, herbaceous chive cottage cheese atop crisp sourdough. It’s a stunning starter or indulgent breakfast, packed with rich flavors and a hint of spice. A perfect blend of sweet, spicy, and savory! #BreakfastIdeas #EggYolkRecipe #SourdoughToast #HotHoney #ChiveCottageCheese #Brunch

Ingredients

For the Hot Honey:

  • 500g clear honey
  • 3 tbsp chili flakes
  • 3 green chilies, whole
  • 1 red chili, finely sliced
  • 1 tbsp hot smoked paprika
  • 1 pinch salt
  • 1 tsp apple cider vinegar

For the Cured Egg Yolks:

  • 6 egg yolks

For the Chive Cottage Cheese:

  • 200g cottage cheese
  • 1 handful chopped chives

To Serve:

  • 2 slices sourdough bread, toasted

Instructions

Step 1: Make the Hot Honey

  1. In a pot over medium heat, combine the honey, chili flakes, green chilies, red chili, smoked paprika, and salt.
  2. Bring to a gentle simmer, then remove from heat and let the mixture infuse for 2 minutes.
  3. Stir in the apple cider vinegar and transfer the honey to a container. Allow it to cool for 4 hours.

Step 2: Cure the Egg Yolks

  1. Carefully separate the yolks from the whites and place the yolks into a container, ensuring they don’t overlap.
  2. Pour the cooled hot honey over the yolks, ensuring they are fully submerged.
  3. Cover the container with a lid and refrigerate for 2–4 days to cure.

Step 3: Prepare the Chive Cottage Cheese

  1. Mix the cottage cheese with the chopped chives, reserving some for garnish.

Step 4: Assemble and Serve

  1. Toast the sourdough slices until golden.
  2. Spread the chive cottage cheese generously over the toasted sourdough.
  3. Carefully spoon the cured egg yolks onto the cottage cheese, along with some of the honey and chilies.
  4. Sprinkle with additional chives and serve immediately.

Notes

  • The curing time for the egg yolks can vary between 2–4 days, depending on the level of curing you desire.
  • The hot honey can be stored in an airtight container and used for other dishes like drizzling over roasted vegetables or pizza.
  • The egg yolks should be well submerged in the hot honey to ensure proper curing.
  • For a less spicy version, reduce the number of chilies or omit the chili flakes.
  • Prep Time: 20 minutes
  • Cook Time: None
  • Category: Breakfast
  • Method: Cured / Toasted
  • Cuisine: Fusion (combining elements of Eastern European and modern brunch-style cooking)

Nutrition

  • Serving Size: 1 slice of toasted sourdough with chive cottage cheese and egg yolk
  • Calories: 350 kcal
  • Sugar: 20g
  • Sodium: 90mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 225mg