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Heat a non-stick pan over medium heat. Squeeze several parallel lines of honey directly into the pan, using about 1 tablespoon per serving.

Add 1 teaspoon of chili oil to the honey in the pan. Use a spatula to gently spread the chili oil with the honey across the pan, ensuring an even coating.

Generously sprinkle 1/4 to 1/3 cup of shredded mozzarella cheese evenly over the honey and chili oil mixture in the pan.

Crack 2 eggs directly onto the cheese layer in the pan.

Cover the pan with a lid. Cook until the eggs are set, the yolks are mostly opaque, and the bottom is crispy and browned, about 3-5 minutes.

Using a spatula, carefully fold one side of the cooked egg over the other to form a half-moon shape.

Transfer the folded hot honey egg from the pan onto a plate.

Garnish the egg with chopped green onions and a sprinkle of salt. Repeat steps 1-7 for the remaining servings.


Heat a non-stick pan over medium heat. Squeeze several parallel lines of honey directly into the pan, using about 1 tablespoon per serving.

Add 1 teaspoon of chili oil to the honey in the pan. Use a spatula to gently spread the chili oil with the honey across the pan, ensuring an even coating.

Generously sprinkle 1/4 to 1/3 cup of shredded mozzarella cheese evenly over the honey and chili oil mixture in the pan.

Crack 2 eggs directly onto the cheese layer in the pan.

Cover the pan with a lid. Cook until the eggs are set, the yolks are mostly opaque, and the bottom is crispy and browned, about 3-5 minutes.

Using a spatula, carefully fold one side of the cooked egg over the other to form a half-moon shape.

Transfer the folded hot honey egg from the pan onto a plate.

Garnish the egg with chopped green onions and a sprinkle of salt. Repeat steps 1-7 for the remaining servings.
