Carrot-Coconut “Sunny-Side Up”
It looks like the perfect fried egg. The “yolk” oozes when pierced with a fork and the “white” has the same soft and squishy feel. But the taste is anything but the breakfast standard. The yolk is sweet with hints of carrot juice and maple syrup while the white speaks of coconut and cardamom.
Wine pairing: Vouvray Brut 'Méthode Traditionnelle' Champalou NV (Loire, France)