Hot Honey Eggs & Toast

Ingredients: The ingredient amounts are for one servings.

• Egg 2
• Sourdough 2 slices
• Cheddar Cheese 20g or 0.7oz, half fat
• Red Onion ½ small
• Chilli Oil Crunch 1 tsp
• Fresh Chives 1 tsp, chopped

Instructions:

Toast the two slices of sourdough until golden and crisp. Set aside on a serving
plate.

Place a non-stick frying pan over medium-high heat. Add the honey and chilli
crunch, swirling gently to combine as it warms.

Immediately scatter the grated cheddar cheese and sliced red onion evenly
across the pan over the honey-chilli mixture.

Crack the 2 eggs directly on top of the cheese and shallots. Let them cook
undisturbed until the whites are fully set and the cheese underneath is deeply
golden and crisp, about 4 to 5 minutes. For a runny yolk, cook until the whites are
just set; cover the pan briefly if you prefer the tops more done.

Using a spatula, carefully scrape the eggs up from the pan, keeping the crispy
cheese layer intact beneath them. Place the eggs and all the crispy bits onto the
warm sourdough toast.

Scatter generously with finely sliced fresh chives and serve immediately.