Hot honey cured egg yolks on buttered toast

Put some honey in the bottom of a jar that holds the yolks in one snug layer with room for a spoon.

Crack the eggs into a bowl and fish out the yolks with the fingers, passing each between the hands until the white falls away; pull off the chalaza (transcribed 'calasa').

Lay the four yolks on the honey.

Sprinkle a very generous amount of cayenne and a little fresh thyme over, then drizzle the rest of the honey on top.

Lid on; cure in the fridge 2 to 4 days depending on how firm they should be. For a third day, flip them for an even cure.

Butter toast generously, spoon over some of the now-thinner honey, add a yolk, drip on a little more honey and dust with cayenne. Finish with a small sprinkle of sea salt.

Variation: serve on French ham with sea salt and fresh thyme leaves.