Apricot

Recipe ingredients:

(for 4 people)

6 eggs
12 apricots of Valleggia
fleur de sel to taste
extra virgin olive oil to taste

Preparation:

Cut the apricots in half and remove the stone.
Separate yolk from album and steam for 2 minutes.
Dress apricots and egg yolks with extra virgin olive oil and fleur de sel.

Presentation:

Alternate yolks and apricots of Valleggia in a plate.