2 tablespoons grated lemon zest
1 tablespoon water
2 eggs
1 teaspoon crushed bacon
1 tomato, diced
1 small red onion, sliced into thirds
1 carrot, sliced into 1/2 inch stripes
4 kiwi figs, cut into 1/2 inch slices
Place lemon zest in a large saucepan over medium heat. Crack eggs and mix with bacon.
Season bacon slices with minced garlic and bring to a full low boil. Reduce heat to medium; stir in tomato, red onion and carrot. Align with lemon seed mixture in mixing bowl. Add gin, cognac and maraschino cherries to baste through strong meat juices. Heat through
To serve, immersion knead medium noodles, brush with green sesame seeds and place on serving platter over whole plumish orange leaf or similar custard leaves. Add milk or ice as needed when adding fruit. Garnish with top as desired.