Yield: 12 Half Eggs
Prep Time: 20 Minutes
Total Time: 30 Minutes
Base Eggs
- 6 eggs
- Ice, for ice bath
BLT with Hot Honey
- 1 slice cooked bacon, thinly sliced
- 1 cherry tomato, quartered
- 1 lettuce leaf, shredded
- Nate’s Hot Honey, for drizzling
Feta + Honey
- 1 Tbsp crumbled feta cheese
- Nate’s 100% Pure Honey, for drizzling
- Lemon zest
- Cracked black pepper
Honey + Rosemary
- ½ Tbsp Nate’s 100% Pure Honey
- ¼ tsp finely chopped fresh rosemary
- Flaky sea salt
Loaded “Baked Potato”
- ½ Tbsp Greek yogurt or sour cream
- 1 slice cooked bacon, crumbled
- ½ tsp chopped chives
- Nate’s Hot Honey, for drizzling
Goat Cheese, Date + Honey
- 1 Tbsp crumbled goat cheese
- ¼ tsp fresh thyme
- 1 Medjool date, finely chopped
- Nate’s 100% Pure Honey, for drizzling
Hot Honey Egg “Sandwich”
- 1 tsp mayonnaise
- ½ tsp finely chopped dill
- 1 cracker, crumbled
- Cracked black pepper
- Nate’s Hot Honey, for drizzling
Directions
Place the eggs in a saucepan, and cover with 1 inch of water. Bring to a boil over high heat. Once it reaches a boil, immediately remove from the heat and cover the pot.
Set a timer for 6-12 minutes depending on your preference: 6 minutes for jammy yolks, 10 minutes for medium-firm or 12 minutes for fully set yolks.
While the eggs cook, prepare a large bowl filled with ice water. When the timer is up, transfer the eggs to the ice bath and let them cool for at least 10 minutes. Gently peel once cooled.
Slice each egg in half lengthwise and arrange on a platter or serving board, two halves per flavor.
Top the egg halves with their designated toppings.
Serve warm or chilled as part of a brunch board or appetizer flight. Offer extra hot honey and honey on the side for drizzling.
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