When I dined at the French critical favourite Le Chateaubriand in Paris, one of Restaurant magazine's 50 best restaurants in the world, I had a phenomenal dessert that looked like a fried egg but was, in fact, a caramelized egg yolk sitting on a bed of crushed-nut meringue. The taste was sublime and I wanted to re-create it. Chef and owner Inaki Aizpitarte told me his recipe is a version of tocino de cielo , a dessert from southern Spain that was originally created by nuns who were given leftover egg yolks by wineries, which used the whites for clarification. Mixed with sugar syrup and baked, these incredibly rich, luscious bites evoke crème caramel. This adaptation of his recipe consists of an egg-caramel custard perched on a meringue base.