Hot Honey Cured Egg Yolks With Chive Cottage Cheese on Toasted Sourdough Recipe - Great British Chefs

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

Sprinkle with a few more chives, and serve