Smashed Egg & Rye Toast with Hot Honey
Crispy rye bread topped with warm smashed eggs, melted butter, and a drizzle of spicy hot honey. A Scandinavian-inspired weeknight dinner that feels fancy but takes 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
Ingredients
- 4 slices dense rye bread (rugbrød or similar)
- 3 tbsp butter
- 4 whole large eggs
- 2 tbsp hot honey or chili-infused honey
- ¼ tsp fleur de sel or flaky sea salt
- ¼ tsp cracked black pepper
- 1 tbsp fresh dill or chives, chopped
- ½ whole lemon
Instructions
- 1
Heat 1 tbsp butter in a 12-inch skillet over medium until foaming, about 60 seconds.
- 2
Add rye bread slices and toast 2–3 minutes per side until golden and crispy edges curl.
- 3
Transfer toast to a plate. Add remaining 2 tbsp butter to the skillet over medium heat.
- 4
Crack eggs into the skillet and cook 3–4 minutes until whites set but yolks still jiggle.
- 5
Gently slide 2 eggs onto each toast slice, then smash lightly with the back of a fork.
- 6
Drizzle hot honey over the top, sprinkle with salt, pepper, and fresh dill, squeeze lemon.
Tools you’ll need
- 12-inch skillet
- spatula
- fork
- plate
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