FRIED HONEY, CHILLI AND ONION JAM EGGS

Here’s a riff on an internet discovery found when scrolling the socials. It’s very, very tasty. The honey caramelises and becomes bitter sweet, complementing the dish; it tempers the hot chilli and provides a nice contrast to the creamy melted cheese and rich yolk.

Serves 1 to order

1 tablespoon extra virgin olive oil

1 heaped tablespoon Torello Farm onion jam

2 teaspoons crispy chilli (optional)

1 tablespoon honey

2 tablespoon coarsely grated Main Ridge Dairy Capony (or a melting cheese in your fridge, like cheddar)

2 eggs

Thick slice of sourdough bread, toasted

Torello Farm tomato sauce, or Southern Seagreens Wakame hot sauce, to serve

Heat the oil in a small, well-seasoned, non-stick frying pan over medium heat. Working quickly, add the onion jam and crispy chilli (if using) and spread them over the base of the pan. Drizzle honey evenly over the onion mixture, then break each egg to sit side by side on top. When the whites start to set, cover the pan with a lid to help contain the heat for even cooking. Cook for about 1-2 minutes, until whites are completely set and yolks are still runny. Using an egg flip, lift from underneath to fold over in half. Transfer it on top of the toast, ready and waiting on a plate. Serve immediately with your chosen condiment.

Recipe by Fiona Hammond, April 2026.