Ingredients
- Hot honey 150g
- Spinneysfood Fine Sea Salt ½ tsp
- Eggs 6 yolks
- Spinneysfood Chilli Flakes A pinch, plus extra for serving
- Spinneysfood Sourdough Bread 6 slices
- Spinneysfood Ricotta Cheese 150g
- Spinneysfood Spring Onions 2, finely sliced
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Hot honey cured egg yolks
Chinese 10 Mins Prep
- 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.
- 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.
- Carefully use a spoon to turn the egg yolks to make sure they are fully submerged. Replace the lid and refrigerate for another day.
- 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.