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i couldn't see fruit as a choice- fruit for dessert i think is the best not too heavy to finish a meal but sweet enough to satisfy. being in australia our summer is producing some amazing peaches, white peaches, dounut peaches (yes there a real variety) i poach the peaches in a simple sugar...

also rest the meat,this only applys to prime cuts, resting the meat will allow the meat re-absorb it's juices making it more tender and give it more flavour. a general rule is rest it for half the cooking time. medium steak- 5-6 min each side 5-6 min resting

for baked eggs i found the best way it not to try and cook the eggs from raw in the ramakin i think the eggs take too long and go rubbery. i found that doing a par-cooked still wet scrambed egg mix and then folding some pecorino though then topping the ingredients in the ramkins and then grill.

i love my globals but don't you find that they lose there edge quickly because it softer steel? i have a great messermister but the daily maintanance is a killer