Eggs with Pickled Vegetables and Cheese

Peel and slice the ginger. In a saucepan, bring the vinegar, 200 ml (approximately 7 ounces) of water, 2 teaspoons salt, sugar, ginger, mustard seeds and the allspice to a boil. Reduce to a simmer and cook over low heat for 15 minutes.

Meanwhile, peel the carrots and slice on the diagonal. Rinse, rmeove the strings and cut the celery into 2 cm (approximately 3/4-inch) wide pieces. Peel the onion and chop finely. Peel, rinse and dice the beets.

Strain the vinegar mixture through a fine sieve, divdie in half and pour each half into a saucepan. Bring each to a boil and add the onions and beets to one pot, the carrots and celery in the other. Simmer the carrot and celery 2-3 minutes, then remove from the heat and let cool in cooking liquid. Simmer the beets and onions over low heat for approximately 15 minutes, and cool in the cooking liquid.

Place the eggs in a pot of water to cover and bring to a boil. Remove from the heat, cover and let stand 12 minutes. Rinse under cold water, peel and halve lengthwise.

Heat the broiler.

Cut the Camembert into slices and place on a baking sheet. Stir together the honey and the lemon juice, heating if necessary to melt the honey. Brush the camembert slices with the honey-lemon mixture andbroil until slightly browned, about 5 minutes.