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Jammy Eggs on ’Nduja and Honey Toast

This super simple recipe from Ed Smith is all about bringing together a handful of complementary ingredients - perfectly jammy eggs, spicy 'nduja, sweet honey and toasted sourdough - to create an irresistible quick meal.


A mighty example of the power of a sweet and salty combination. The egg – particularly its soft, mellow yolk – sits between the two tastes, simultaneously tempering and revelling in them.

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Around 30g (1oz) ’nduja
1 medium egg, at room temperature
1 piece of well-toasted sourdough
1 tbsp runny honey


Ensure the ’nduja is closer to room than fridge temperature, so that it is spreadable. Lower the egg into a saucepan of boiling water and simmer for 7 minutes. Transfer to a bowl of ice-cold water, or chill under a cold running tap, then peel and dab dry. Spread the ’nduja thickly over hot toast. Drizzle with honey in similarly generous fashion. Place the egg on top, encouraging the yolk to spill or smudge over the toast once cut in half.

ALSO CONSIDER Using toasted crumpets or English muffins as the base. Some picked thyme or crisp-fried sage. Poached or fried eggs, or ’nduja and honey soldiers for dippy eggs.

Good Eggs by Ed Smith (Quadrille, £22), Photography by Sam A Harris.

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