Soft boiled eggs and wild garlic Ricotta

100g Ricotta

200g Greek yoghurt

small handful of wild garlic, finely chopped

½ teaspoon of za’atar

½ teaspoon of sumac

sea salt

black pepper

4 eggs

For the butter:

80g butter

1 tbsp of olive oil

½ tsp mild chili powder

½ tsp paprika

4-5 small leaves of wild garlic, finely chopped

sea salt