| Created by | Spinneys |
| Prep time | 10 minutes |
| Curing time | 2 days |
| Serves | Makes 6 |
| Cuisine | Chinese |
| Diet | High-protein |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
To cure the egg yolks, pour approx. 2 tablespoons of the hot honey into the bottom of a small container with a lid. Sprinkle over ¼ teaspoon of salt.
2
Gently lower the egg yolks into the container on top of the honey. Sprinkle with the remaining salt and chilli flakes. Pour over the remaining honey. Cover with the lid and refrigerate for 1 day.
3
Carefully use a spoon to turn the egg yolks to make sure they are fully submerged. Replace the lid and refrigerate for another day.
4
When ready to serve, toast the sourdough bread, spread with ricotta, then lift the eggs out of the honey and place on top. Scatter over the spring onions and finish with a sprinkle of chilli flakes.
