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🍽️ American Cookies with Poached Egg and Apricot Topping

256 kcal · 30 min · 4 servings

American Cookies with Poached Egg and Apricot Topping Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Slice the vanilla pod lengthwise with a sharp knife. Scrape out the tiny black seeds using the back of the knife.
  2. 2. Add the vanilla seeds, 450 milliliters of milk, and 30 grams of sugar to a small saucepan. Bring the mixture to a boil while stirring.
  3. 3. Take 5 tablespoons of the hot milk into a small bowl. Stir in 40 grams of cornstarch until smooth and no lumps remain.
  4. 4. Pour the starch-milk mixture back into the pot with the remaining milk. Keep stirring until the cream boils again.
  5. 5. Pour the hot cream into a clean bowl. Let it cool down for about 10 minutes until it is lukewarm.
  6. 6. Separate one egg. Set the egg white aside for another use. Stir the egg yolk into the lukewarm vanilla cream.
  7. 7. Add butter and 80 grams of sugar to a large mixing bowl. Beat the mixture with an electric hand mixer on high speed until very frothy.
  8. 8. Add the remaining eggs one by one. Stir in each egg before adding the next one.
  9. 9. Mix flour, baking powder, and the remaining cornstarch in a separate bowl.
  10. 10. Sift the dry ingredients over the egg-sugar mixture. Add the remaining milk. Mix everything briefly into a firm dough.
  11. 11. Line a baking sheet with baking paper. Take a tablespoon of dough and place 12 oval blobs on the sheet.
  12. 12. Preheat the oven. Bake the dough ovals at 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-forced / Gas Mark 3) for 12 to 15 minutes.
  13. 13. Remove the baking sheet from the oven. Let the cookies rest for about 8 minutes.
  14. 14. Carefully loosen the dough ovals from the baking paper. Place them flat-side up on a wire rack. Let them cool completely for about 30 minutes.
  15. 15. Let the apricots drain well. Catch the juice in a bowl.
  16. 16. Top up the apricot juice with water until you have exactly 250 milliliters of liquid.
  17. 17. Mix the remaining sugar and cake glaze powder in a small saucepan. Stir in the juice-water mixture.
  18. 18. Bring the glaze mixture to a boil while stirring. Remove the saucepan from the heat immediately.
  19. 19. Place one tablespoon of vanilla pudding on the flat side of each cooled cookie. Spread the pudding evenly.
  20. 20. Place an apricot with the curved side facing up on the pudding. Spoon one tablespoon of cake glaze over it.
  21. 21. Let the cake glaze set for about 5 minutes before serving the cookies.

Nutrition per serving