Ingredients

• 4 slices store-bought New York-style cheesecake
• 1 tin apricot halves in syrup (Remove from the tin and keep in refrigerator) Find the smallest, most symmetrical halves.
• 4 sprigs parsley

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Instructions

1. Cut the crust off the cheesecake. Then use a dinner knife to sculpt each slice into an egg white shape. Top each egg white with an apricot yolk. Garnish with parsley.