Soft boiled eggs and wild garlic Ricotta

Method

1. Whip together the Ricotta, yoghurt, wild garlic, za’atar, sumac, sea salt and black pepper in a bowl and set aside. If it is too stiff, stir in a little good quality olive oil.

2. Boil the eggs until soft or jammy but not too soft to peel. Alternatively, you could of course poach them.

3. In a small pan, melt the butter over a medium-high heat and cook until it starts to get foamy and turn brown.

4. Add the olive oil, spices and half the wild garlic and cook for a further minute. Take off the heat and set aside.

5. Assemble by dividing the Ricotta/yoghurt mixture between two bowls, cut the eggs in half, season and place on top and finally drizzle the brown butter on top.

6. Garnish with the reserved wild garlic, a pinch of za’atar, sumac and black pepper.