Scamorza Pittas with Poached Eggs
Once you discover the joys of this smoked mozzarella-style cheese toasted in a frying pan, there is no looking back. It turns divinely golden on the outside and melts to a river within. Use two eggs per person if you are extra hungry
It turns divinely golden on the outside and melts to a river within
a slug of white wine vinegar
4 large eggs
300g fine asparagus spears, trimmed
a knob of salted butter
2 wholemeal or white pittas
1 x 200g scamorza cheese, sliced 1cm thick
- Bring a large saucepan of water to the boil and add a slug of vinegar. Keeping it at a trembling simmer, break in the eggs one at a time (or do this into a teacup first). After about 2 minutes they will rise to the surface; cook for 2 minutes longer and then remove them to a bowl using a slotted spoon, trimming off the tendrils of white against the side of the saucepan.
- Meanwhile, arrange the asparagus tips in a steamer and cook for 3 minutes. Transfer to a bowl and toss with a little butter.
- Toast the pittas and slit in half. For the cheese, heat a large nonstick frying pan over a medium heat and fry the slices for about 1 minute either side until golden.
- Scoop the cheese slices on to the warm halves of toasted pitta bread, arrange the asparagus on top and then the eggs.