In this simple dish, inspired by a recipe in my recent book, MUG MEALS, you can have your caffeine and breakfast in one. First, eat the tender poached apricot, and then drink the sweetened Darjeeling. Delicious! In this photo, I surrounded the tea-poached apricot (in the mug) with 9-minute boiled eggs and summer fruit salad with edible flowers.
1 cup unsweetened brewed Darjeeling tea
1 TBSP agave nectar (or more to taste)
1 ripe apricot
- Add the brewed tea, agave nectar, and whole apricot to a microwave-safe mug. Cover and microwave on high until the fruit is tender, about 2 minutes. Enjoy, but discard the apricot pit!