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Scamorza Pittas with Poached Eggs 

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

Serves 4

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.

 

Read more at DailyMail.co.uk


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