Double Prosciutto & Hot Honey Pita Plate
with Soft-Boiled Eggs, Ricotta & Olives
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Milk
A curated edit of the internet’s most viral recipes—ready for your kitchen. This sweet, salty and fiery snack plate pairs creamy ricotta and jammy boiled eggs with delicate folds of prosciutto and kicky jalapeños, all finished with a generous drizzle of sticky hot honey. It’s low-fuss grazing made utterly sensational—consider your food-tok cravings officially sorted.
Ingredients
1
Snacking Tomatoes
1
Cucumber
1 sachet
Chilli Flakes
200 g
Prosciutto
(Contains: Milk May be present: Soy)
1 packet
Kalamata Olives
1
Ricotta
(Contains: Milk)
1 packet
Pickled Jalapeños
1
Sea Salt Flakes
2
Pita Bread
(Contains: Gluten, Wheat May be present: Milk)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine
2 tbs
honey
2 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Boil the kettle. Half-fill medium saucepan with boiling water.
• Add the eggs and cook until soft-boiled or to your liking, 7-8 minutes.
• Using tongs, remove eggs from saucepan and cool in cold water.
• Carefully peel eggs, then halve.
• While the eggs are cooking, halve snacking tomatoes.
• Cut cucumber into sticks.
• To a small microwave-safe bowl, add a pinch of chilli flakes (if using), the honey and a drizzle of white wine vinegar.
• Microwave in 10 second bursts, until warmed through.
• Toast or grill pita bread to your liking.
• Slice pita bread into wedges. Halve boiled eggs. Divide prosciutto, Kalamata olives, tomatoes, cucumber, ricotta, pickled jalapenos, the eggs, and pitta bread between plates.
• Sprinkle eggs with sea salt flakes, and drizzle hot honey over the ricotta and eggs to serve. Enjoy!
