Hot Honey Cured Golden Egg Yolks
These hot honey cured egg yolks bring together sweet honey, spicy jalapeños, and smoked paprika for a bold, flavorful bite. Made with Soy and Corn-Free Utopihen eggs, the yolks are cured in homemade hot honey until rich, creamy, and packed with flavor. Spread over crispy sourdough toast for an easy breakfast, snack, or savory appetizer.
Prep Time
20 Min
Cook Time
5 Min
Serves
6
Ingredients
Ingredients:
- 1 1/2 cups clear honey
- 3 tbsp chili flakes
- 3 jalapenos, sliced
- 1 tbsp hot smoked paprika
- 1 pinch salt
- 1 tsp apple cider vinegar
- 6 Soy and Corn-Free Utopihen egg yolks
- 1 small loaf of Sourdough bread
Preparation
Step 1: Make the Hot Honey
- Begin by making the hot honey. In a medium-sized pot over medium heat, combine the clear honey, chili flakes, jalapeños, smoked paprika, and salt.
- Allow the mixture to come to a gentle simmer and then remove it from the heat. Let it infuse for about 2 minutes to allow the flavors to meld together.
- Stir in the apple cider vinegar to balance out the sweetness with a touch of acidity. Add a pinch of salt for flavor.
- Once the honey is infused, transfer it to a container and allow it to cool completely, which will take about 4 hours.
Step 2: Cure the Egg Yolks
- Carefully separate the egg yolks from the whites, placing the yolks gently into a container. Make sure they don’t overlap.
- Pour the cooled hot honey over the yolks, ensuring they are fully submerged. This step is what allows the yolks to take on the sweet and spicy notes from the honey while curing them at the same time.
- Cover the container with a lid and place it in the refrigerator to cure for 2 to 4 days, depending on how intense you want the flavor. The longer they cure, the firmer and more flavorful the yolks will be.
Step 3: Assemble and Serve
- Toast the sourdough slices until golden brown and crispy.
- Generously spread cured yolks over the toasted sourdough.