An Unusual Dessert with Egg


1 grapefruit
2 oranges
1/3 cup sugar
1 vanilla bean, split and centre scraped out
1 tomato
6 eggs
1 cup white wine vinegar sugar for sprinkling


1/2 cup water
1/2 cup sugar
1/2 bunch fresh mint, coarsely chopped

2½ oz butter, melted
2 tbsp icing sugar
pinch of salt
2 tbsp orange juice
1/2 cup all-purpose flour
3 egg whites


  1. The night before, peel fruit and reserve. Remove as much pith from peel as possible.
  2. Meanwhile, in medium saucepan, over medium heat, combine peel, sugar and the centre of vanilla bean with enough water to cover by 2 inches; bring to a boil. Reduce heat to medium-low and simmer 1 hour. Drain peel, cover with plastic wrap and set aside.
  3. On day of preparation, segment fruit and remove membrane. Dice fruit and tomato; set aside.
  4. Finely julienne peel and set aside.

To prepare tuile

  1. Preheat oven to 375°F (190oc).
  2. In medium bowl, whisk together butter and sugar. Add salt and orange juice. Add flour, whisking until combined well. Add egg whites, mixing until smooth.
  3. Spoon 1 tsp of the batter on to cookie sheet lined with parchment paper. Using pastry brush, spread batter into a very thin circle. Do not crowd too many wafers onto cookie sheet.
  4. Bake 4 to 5 minutes, or until lightly golden. Makes about 20 wafers.

To prepare syrup

In small saucepan, over medium-high heat, combine water and sugar; bring to a boil. Add mint. Remove from heat and transfer to food processor, puréeing until smooth. Pass through sieve, pushing through with back of wooden spoon.


  1. In medium bowl, combine fruit, tomato and syrup, mixing well.
  2. Meanwhile, poach eggs in water and vinegar, 3 minutes. Remove and plunge eggs into ice water.
  3. Preheat oven to broil.
  4. Divide fruit mixture between plates. Place wafer on top of fruit and top with poached egg. Sprinkle each egg with sugar and place under broiler to caramelize. Serve immediately.

Makes 6 servings.

Source: Gusto