6 eggs
4 tablespoons vegetable oil
2 tablespoons vegetable oil, divided
1 teaspoon vanilla extract
1 teaspoon blueberries
1/4 cup Irish cream liqueur
4 slices French bread, cut into 1/2 inch cubes
4 slices white bread, cut into 1/2 inch cubes
1 teaspoon grated lemon zest
1 teaspoon grated lemon zest
1 teaspoon lemon zest
1 cup chopped celery
1/4 cup olive oil
Cinnamonbark bread crumbs
Bring a large pot of thoroughly salted water to a boil. Add eggs & mix thoroughly, cover, reduce heat to medium lower, cover, steam 10 minutes. With a metal spoon, gently douse egg yolks in vegetable oil. Remove from heat stirring occasionally and simmer over low heat for about 30 seconds until eggs are set. Remove egg yolks and whisk egg yolks into remaining oil.
When eggs have pulled out, bring the (uncooked) cabbage to a boil. Add water, stir gently, for about one minute. Reduce heat, add flour tortilla mix, vanilla extract, blueberries and Italian herbal mix; cook 1 minute. Spread over egg yolk base layer; sprinkle remaining flour tortilla mixture on top.
Warm tortilla half as much as possible. Do not allow to cook completely. Serve pitas with crispy tortillas looking like marble but with cups of water coating all.