Description
A delightful and unique appetizer featuring hot honey-cured egg yolks paired with creamy chive cottage cheese, served atop toasted sourdough bread. The combination of sweet, spicy, and savory flavors creates a perfect balance for a sophisticated snack or light meal.
Ingredients
Scale
Hot Honey Cure
- 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
Egg Yolks
- 6 egg yolks
Chive Cottage Cheese
- 200g cottage cheese
- 1 handful chopped chives
Toasted Bread
- 2 slices sourdough bread, toasted
Instructions
- Prepare the Hot Honey Cure: In a small saucepan, combine the clear honey, chili flakes, whole green chilies, finely sliced red chili, hot smoked paprika, salt, and apple cider vinegar. Warm gently over low heat, stirring occasionally, until all the ingredients are well infused and the mixture is aromatic. Remove from heat and allow it to cool slightly.
- Cure the Egg Yolks: Place the egg yolks in a shallow container and pour the prepared hot honey cure over them, ensuring they are fully submerged. Cover and refrigerate for 12 to 24 hours to allow the yolks to cure and develop a firm but creamy texture infused with spicy heat and sweetness.
- Prepare the Chive Cottage Cheese: While the yolks cure, mix the chopped chives into the cottage cheese and refrigerate until ready to serve.
- Toast the Sourdough Bread: Toast the sourdough slices until golden and crisp. This can be done using a toaster or in a hot skillet.
- Assemble the Dish: Once the egg yolks have cured, carefully remove them from the honey mixture. Place a spoonful of the chive cottage cheese on each slice of toasted sourdough. Gently place the cured egg yolks on top of the cottage cheese. Optionally, drizzle a little of the hot honey sauce over the assembled toasts for additional flavor.
Notes
- Adjust the amount of chili flakes and fresh chilies according to your preferred spice level.
- Use clear honey to maintain the vibrant color and smooth texture of the cure.
- Egg yolks can take 12-24 hours to cure depending on texture preference; longer curing yields a firmer yolk.
- Store cured yolks in the honey mixture in the refrigerator and consume within 3 days for optimal freshness.
