Are chilis the best thing to happen to honey since, um, dippers? Butter? Bear-shaped bottles?
That’s a rhetorical question.
So when I saw—STAY WITH ME NOW—hot honey-spiked eggs, all cooked to gooey, yolky perfection on top of a crispy layer of cheese and popped across a golden piece of toasted sourdough? Oh, shoo. I think this is what all the heroines in my faerie smut mean when they say their core turned molten.
That’s where I’m at in my life. Shadow-wielding bad boy with like, purple eyes? Mid.
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Are you an overcommitted Millennials, tired of answering the “what’s for dinner” question? You’ll love it here.
Cheesey, sweet, spicy, crispy, crunchy, bread-y, gooey hot honey eggs? I’m yours. Ohhhhh I’m yours.
A few things to consider:
Don’t overcook the cheese layer. It’ll get there while you cook the eggs, I promise.
Don’t overcook the eggs! You want the whites just set. That’s how you get that delicious oozy yolk moment, with which your golden toasty sourdough is a match made in heaven.
Don’t skimp on the cheese, either. This is more of a life philosophy than strict recipe note.
I added chili crisp to my hot honey, since I need some
painspice to feel alive, and I love love love the light crunch it added to everything.I measured with my heart for the hot honey, chili crisp, and cheese. Since this recipe is now on my like, near-daily lunch rotation, that felt right. It’s a super flexible forgiving recipe, so just vibe, OK?
Viral Hot Honey Mozzarella Eggs on Buttery Toasted Sourdough
Serves 1
The Hot Honey Eggs
1 Tbsp-ish hot honey (a generous drizzle — think 3 slow seconds around the pan)
1 tsp-ish chili crisp (more or less depending on your masochism)
3 oz-ish fresh mozzarella, torn or shredded (a big two-handed handful — enough to fully cover the bottom of the pan)
2-3 large eggs
Flaky salt
The Toast
1 thick-cut slice of sourdough
1/2 tbsp unsalted butter
Butter both sides of your sourdough and toast in a pan over medium heat until deeply golden and crispy on both sides. Set aside on your plate.
In a non-stick skillet over medium heat, add the hot honey in a slow 3-count circle around the pan. Add the chili crisp right on top and let the two bubble together for about 30 seconds, stirring gently to combine.
Scatter the mozzarella over the honey-chili base — you want a real layer here, enough to cover the bottom of the pan completely. Let it melt undisturbed for 1–2 minutes until golden and bubbly around the edges.
Gently crack the eggs directly over the melted cheese. Season with flaky salt and black pepper. Cover the pan with a lid and cook until the whites are just set but the yolks are still runny, about 2–3 minutes.
Remove the lid and fold the eggs and cheese over onto themselves like an omelette. Slide immediately onto your buttered toast. Finish with an extra drizzle of hot honey and a little more chili crisp if you want more heat.