crispy fried egg + cornbread with orange peel and honey butter drizzle
yield: one magical breakfast, easily doubled/quadrupled
a sweet and savory breakfast celebration: eggs and cornbread fried crispy and drizzled with warm honey butter with a kiss of citrus
  • 2 slices cornbread (equivalent to one-eighth of a pan of cornbread; recipe below)
  • 2 eggs, cracked into a small bowl or cup
  • a tablespoon or so of butter for frying the cornbread
  • a tablespoon or so of heat-safe oil for frying eggs
  • salt + pepper
  • 1 teaspoon honey
  • 1 teaspoon butter (grass-fed for maximum yums)
  • dried or fresh orange peel to taste
  1. cut cornbread into thinner slices or shapes or however you want it for frying. place a small nonstick skillet over medium heat and when the pan is hot, add a tablespoon or so of butter. it should sizzle and melt almost immediately. toss cornbread in pan, gently flipping the slices with tongs to coat evenly in butter. allow to fry on both sides until crisp and lightly browned, then arrange fried slices onto a plate.
  2. turn the heat on the skillet up to medium-high to fry the eggs -- it needs to be hot to get the crispy edges without overcooking. when the residual oils in the pan just begin to smoke, add a tablespoon or so of oil. gently slide the eggs into the pan, taking care not to splash the hot oil and let fry for a minute or so until the whites are set and the bottom is brown and crispy, carefully spooning some of the hot oil onto the egg whites surrounding the yolk on top to help them set. transfer the cooked egg to the top of the fried cornbread.
  3. melt the honey and butter and stir to mix. drizzle over the egg and cornbread. top with orange peel and salt and pepper to taste. enjoy.
if using fresh orange peel, make sure to wash the outside of the fruit well before zesting.
Recipe by The Briny at