No Yolk Eggs
INGREDIENTS
2 tablespoons plain unsweetened Coconut Yoghurt
1 apricot half (tinned, in juice)
TO SERVE 1 teaspoon apricot juice (juice from the tinned apricots)
1 small handful edible flowers (optional)
1 pinch lavender buds (optional)
Petite Ingredient edible flowers
METHOD
Using 2 dessert spoons, gently quenelle 2 tablespoons of coconut yoghurt into a poached egg shape.
Place the yoghurt quenelle in the centre of the square-shaped granola toast.
Gently push the apricot half onto the top of the yoghurt quenelle.
Drizzle the toast with apricot juice
OPTIONAL: Decorate with whole Petite Ingredient edible flowers, and a few flower petals
OPTIONAL: Sprinkle the lavender buds over the egg, lavender works beautifully with apricot – and it looks like purple pepper!
Serve – have fun and use your hands for this one folks!
