Egg With Fresh Fruit
|Apricots||2 , split and pitted|
|Strawberries||4 , hulled|
|Unsalted butter||1 Teaspoon (Leveled) (For Baked Eggs)|
|Vinegar||1 Teaspoon (For Poached Eggs)|
Before you cook the eggs, prepare the garnish by filling each apricot half with a strawberry and placing one on each serving plate.
TO PREPARE BAKED EGGS: Preheat the oven to 325°F.
Very lightly butter the bottoms of 4 small ramekins, break an egg into each, place the ramekins on a baking sheet, and bake until the eggs are done, about 5 to 6 minutes.
TO PREPARE SOFT-BOILED EGGS: Put the eggs in a saucepan with cold water to cover.
Place the pan over high heat and set a timer for 6 minutes.
Bring to a boil, lower the heat, and simmer until the timer rings.
When the eggs are cooked, pour out the boiling water and set the pot under cold running water for about 30 seconds, just long enough to cool them so they can be handled, Put the eggs in egg cups and cut off the tops with a serrated knife.
TO PREPARE POACHED EGGS: Add enough water to a saucepan to cover the eggs, add the vinegar (to help the whites coagulate), and bring to a simmer.
One at a time, break the eggs into a saucer and slide them into the simmering water.
Poach for about 4 minutes, or until the whites are set and the yolks are runny.
Have a bowl of hot water ready.
When the eggs are cooked, remove then with a slotted spoon, and dip the spoon and egg briefly into the hot water to rinse off the vinegar.
Place the spoon on several layers of paper towels or a kitchen towel, to absorb some of the water.
Slip each egg onto a dish.
However you cook the eggs, place the bowls or ramekins on the serving plates and serve at once.