Nduja, honey & soft-boiled egg muffins

by Ed Smith

A warming autumnal brunch

For a warming autumnal brunch, consider nduja, the fruity, sweet, savoury, hot and more-ish Calabrian cured sausage, formed mostly of fermented pork fat and fresh chilli. I like it spread, relatively thickly, over hot breakfast muffins or toasted sourdough, topped with quality runny honey, and next to a soft-centred egg.


4 free range eggs
4 English muffins
15-20g salted butter, for frying
150g nduja or sobrasada
2-3 tbsp runny honey


The secret here is in the timing: ensuring that the eggs are cooked and peeled by the time your muffins are golden and warm and so ready for the nduja. To an extent, you’ll need to judge that based on the speed of your grill.

Bring a small saucepan of water to the boil. Once at a rolling boil, gently plop the eggs into the water and cook for 6 mins. Transfer to a sieve and peel under running cold water (they will remain warm, but the water should make the shells cool enough for your fingers). Don’t cut the eggs in half until they’re next to your muffins.

Slice the muffins in half through the middle and place under a hot grill. Toast until nicely golden.

As soon as the muffins are done, spread with nduja, then divide between four plates and drizzle with honey. Add the eggs and serve immediately.

Recipe: Ed Smith
Images: Kim Lightbody