1/2 cup fresh or frozen raspberries (3 ounces)
1/4 cup fresh or frozen blackberries (2 ounces)
1/4 cup red wine vinegar
1/4 cup Golden Blossom® Honey
salt and freshly ground black pepper, to taste
1 tablespoon white vinegar
4 large eggs, as fresh as possible
4 3/4-inch thick slices brioche or challah bread
1 tablespoon butter, softened
1 tablespoon Golden Blossom® Honey
baby arugula, for topping
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Fill a non-stick saucepan with 2 to 3 inches of water and a splash of vinegar. Heat until a thin layer of small bubbles forms on the bottom of the pan. Crack one egg into a small ramekin. With a spoon, swirl the water to form a small whirlpool. Stop stirring and gently pour the egg into the center of the whirlpool. Let cook for 4 to 5 minutes or until white is cooked but yolk is still jiggly. Remove with a slotted spoon. Repeat with remaining eggs.
Cut out 3-inch rounds from toast slices (optional, but makes for a more unique presentation) and arrange on a baking sheet. In a small dish, mash softened butter together with honey until smooth. Spread onto toast rounds. Broil for 2 minutes or until golden brown, watching carefully so the toast does not burn.
If necessary, re-heat eggs just prior to serving by dropping into simmering water for 30 seconds. Remove with a slotted spoon and place one egg on top of each toast. Drizzle with gastrique and top with a small handful of arugula. Serve immediately.
Yield: 4 servings
Total Time: 30 minutes