Baked Eggs

I just finished taking the North Carolina Bar Exam last week, which meant that for the past two months I spent almost every free moment outside of work studying. I also started wearing the Fitbit Force* in mid-December, and really focusing on health, working out 5-6 days a week, and monitoring my intake (ie trying to lose 10+ pounds). So, needless to say, I have not had time for anything fun. The weekend before the bar exam, I decided to fit in a quick and easy new experimental recipe. For the past year or so I've seen many recipes for baked eggs on Pinterest, and have had it on my list of things to try to make at home, and finally created my own version of it using the random items we had in our otherwise bare cabinets.

Pancetta, Onion, and Mushroom Baked Eggs

Yield: 4 Servings
Nutrition: Calories: 223  Fat: 9.6g ; Sodium: 466mg; Carbs: 20.6g; Protein: 17.3g

Ingredients: 

• 1/2 large yellow onion
• 1 ounce pancetta
• 4 ounces baby bella mushrooms
• 12 cherry tomatoes
• 2 ounces Cabot 75% fat free cheddar
• 1 teaspoon minced garlic
• 4 eggs
• 4 tablespoons tomato sauce (I cheated here: I would normally make my own sauce, but since I was pressed for time, I used Classico Tomato and Basil Sauce, and I'm not sure that it makes a big difference to use pre-made sauce with a dish like this, given the small quantity used.)
• salt and peper, to taste

Directions:
1. Roughly dice tomatoes, mushrooms, onion, and pancetta.



2. Saute onion, pancetta and garlic until the onions are translucent and the pancetta is lightly browned (about 3-5 minutes) over medium-high heat. Add in the mushrooms and half of the tomatoes for the last minute.

3. Start the layering process by placing 2 tablespoons of tomato sauce into each ramekin. (You could cook this in one large baking dish, but I really liked the individual 7 ounce Le Creuset ramekins for this. It made the perfect individual serving and really allowed the flavors to meld without losing any one ingredient, or having the eggs cook together).

4. Next, spoon the pancetta/onion/tomato/mushroom mixture on top of the sauce.

5. Add the diced cheese: 1/2 ounce into each dish.

Sorry for the blurry iPhone pictures

6. Final step of the layering: crack your egg and gently pour in on top of the cheese. (As you can see below, some stayed in the middle, and others fell more to the side. Due to my OCD/symmetry loving-tendencies, I would prefer for all of them to be in the middle, which you could do by piling the cheese and leaving a perfect little dip for the egg, but it honestly does not make a difference to the way it cooks up or the taste.)

7. Gently place two tomato halves on top/side of each egg, and then bake for 6-8 minutes, until the egg white is almost cooked. You'll know it is ready when the juices from the tomato sauce and pancetta/veggie mixture start to bubble to the top. 

Serve with breakfast potatoes or toast and enjoy the results of your 15 minutes recipe!

xoxo 

*K

(all photos by me..explains the blurry, hastily taken iPhone quality...also completely illustrates my past two months)

*Side Note: the Fitbit Force has been an awesome tool to help me monitor my food intake, encourage me to exercise, and see the results of my efforts. I officially hit the down 10 pounds-mark after eating this brunch creation. However, I am sadly one of the 1.7% of people who have had an allergic reaction to it (I think to the nickel), but fixed that by covering the metal parts with electrical tape. I fully endorse Fitbit's products and their app, especially for those of you who like me, have that bit of weight you put on gradually and didn't really notice, or are at the point of trying to lose those last few pounds and need some help. I think I have always been a pretty active and health-conscious person, but this has helped me take it to the next level, and has made it more fun and like a game with the step/active minute/stair/calorie achievements daily. (And, no, I am not receiving anything from Fitbit, nor am I any kind of spokesperson for them. I really like their products and the results I have seen in two months time--10 pounds is a huge achievement for someone my size (8% of my weight)!)

Sticking with the Classics: Steak Au Poivre

It's the start of a new year, and the time when many people make resolutions to make changes, great or small, and depart from their past. I think I've only once made a resolution for New Years (to give up fries, which I did for almost 18 months), but otherwise, I am not one to think I have to change something every January 1st. I am extremely analytical and often make "resolutions" throughout the year changing the way I approach challenges, my perspective on life, and my eating/exercising habits. I've come to realize the more extreme or nonnative changes I try to make most often don't work, and I am better off staying true to myself and sticking to the classics. I think this mantra is also very true to food, and as much as I like experimenting with cooking techniques and trying new foods, some things will never disappoint. Steak au Poivre is one of those classic dishes; whether made at home or ordered at a restaurant, it never disappoints. For those of you who are endeavoring (as I constantly am) to eat healthier, this recipe from Cooking Light will allow you to have a classic without wrecking your resolution (read: diet).

Balsamic Steak Au Poivre

Recipe slightly adapted from Cooking Light
Yield:  3 servings (3.5 ounces of steak)
Nutrition: 245 calories; 13 grams of fat; 5 grams of saturated fat; 25 grams of protein

Ingredients: 

• 1 10 ounce dry aged porterhouse steak (if it is bone-in, you'll need to get one that is about 1.25 pounds because the fat and bone will count for a large portion of the weight--I found this to be fact by using my new kitchen scale, which I will say is a must have for anyone who cooks or fancies herself/himself a chef)
• 1/2 teaspoon of kosher salt
• 2 tablespoons mixed peppercorns
• 1 tablespoon of olive oil
• 1/3 cup of finely chopped shallots
• 1/2 cup of fat free, lower sodium beef broth
• 2 tablespoons of balsamic vinegar
• 1 tablespoon of unsalted butter
• 2 tablespoons of low sodium soy sauce

Directions:

1. Coarsely crush the peppercorns, leaving some whole (I placed them in a ziplock bag, and crushed them using the butt of my chef's knife). Then pour the soy sauce and salt over your steak, and press the peppercorns into both sides of the steak. Let it rest for 15-30 minutes.

What a beauty.

2. Heat olive oil in skillet over medium-high heat. Cook steak, flipping only once so as to preserve the peppercorns in the steak. 

3. While the steak is cooking, dice shallots. 

4. When steak is done cooking, keep it warm while you cook the sauce. Add shallots to pan and saute for about a minute, until tender. There should be residue and peppercorns in the pan.

5. Add balsamic vinegar and beef stock and bring to a boil and scrape off browned bits from pan (they will mix into the liquids easily. 

6. Cook for 2 minutes, stirring constantly, until reduced by half. Then remove from heat and add in butter (it is easier to stir in if you chop the butter into small pieces).

7. Cut steak into 1/2 inch strips and serve with sauce. ( You could do a more traditional square cut of meat, but I liked letting the sauce soak into each strip for a minute while I assembled my salad).

I served mine with a Caesar salad (using Walden Farms dressing) and had a fabulous dinner, cooked in less than 20 minutes, and for less than 500 calories!

Cheers to the classics and 2014!

xoxo

*K

Red Chile Crusted Filet Mignon with Ancho Chile Mushroom Sauce and Mac n 'Shrooms

In case you haven't already detected a theme, which points to my two favorite foods that I will almost invariably choose off of any menu or make for myself on a weekly basis: steak and mac and cheese. Steaks are the sole reason I could not ever be a vegetarian. Starting before I could really speak in full sentences, my mother introduced me to steak, and at that point it was the start of a lifelong love affair. From the thought of chimichurri hangar steaks to perfectly grilled bone-in rib-eyes to dry-aged prime filet mignon, my mouth waters and then the overwhelming craving commences. There is no option but to set on a quest for that perfect steak and satisfy the craving. 

On the other hand, there is my love of mac and cheese: the food on which I almost solely subsisted as a child. As I got older and my tastes became more refined, I realized the endless creations that take the name "mac and cheese", substituting the packet of powdered cheese from that beloved blue box for a wide range of cheeses and including other ingredients such as bacon, truffles, onions, peas, mushrooms....

My cravings for both of these adored foods often come about on the weekend, when I crave comfort and have the time to properly devote to such wonderful foods. Now in the colder months, this spicy steak and creamy mac and cheese are perfect to add spice and comfort to the season.

Red Chile Crusted Filet Mignon with Ancho Chile 

Mushroom Sauce

Recipe Courtesy of Bobby Flay

Ancho Chile Mushroom Sauce:

Ingredients: 

• 2 tablespoons olive oil
• 1/2 medium red onion, finely diced
• 1 tablespoon finely chopped garlic
• 2 cups red wine
• 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/4-inch thick
• 1/2 pound crimini mushrooms, stems removed and caps sliced 1/4-inch thick
• 1/2 pound portobello mushrooms, stems removed and caps slice 1/4-inch thick
• 3 cups chicken stock
• 1/2 cup ancho puree
• 2 tablespoons chipotle puree
• 2 tablespoons honey
• Salt and freshly ground pepper

Directions:

1. Cut all ingredients

Home grown chiles!

2. Heat the oil in a large saucepan over medium high heat. Add the onion and garlic and cook for 3 minutes. 

3. Raise the heat to high. Add the wine and cook until dry (and drink a glass while this cooks off). 

4. Reduce the heat to medium, Add the mushrooms and cook until lightly browned and soft, and then add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes.

5. Whisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste. Keep warm until steaks are done.

Red Chile Crusted Steak:

Ingredients: 

• 2 tablespoons New Mexico red chile powder
• 1/4 teaspoon chile de arbol powder
• 1/2 teaspoon pasilla chile powder
• 1 tablespoon cracked black peppercorns
• 1 tablespoon brown sugar
• Kosher salt
• 4 filet mignons, 1- to 1 1/2-inches thick (I actually think this recipe is better suited to use ribeyes or porterhouse steaks because the spice and flavor of the sauce overwhelms a filet, and the filet has such good flavor on its own.)

1. Combine all the ingredients together in a medium bowl, and dredge each steak on 1 side in the pepper mixture.  (You can do all of this prior to creating your sauce and let the steaks sit in the pepper crust while preparing the sauce.)

2. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. 

3.  Cook for 1 minute on each side, until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking.

4. Serve with the Ancho Chile Mushroom Sauce.

Please note: this is a spicy dish. I often put items up with spice, but this one is not for the tender taste-buds who find medium buffalo wings hot. 

Mac n 'Shrooms

Recipe adapted from Food Network

Ingredients:

• Kosher salt
• 1 pound mezzi rigatoni (I've also done this with large shells and it's awesome because the cheese sauce really pools in the shells)
• 1 stick unsalted butter
• 1/2 cup all-purpose flour
• 4 cups skim milk
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon of ground white pepper
• Freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 pound wild mushrooms, such as oyster or shiitake, stemmed and sliced
• 4 ounces cremini mushrooms,
• quartered
• 5 ounces of brie, rind removed, cubed 
• 5 ounces of Camembert, cubed
• 4 ounces pecorino cheese, grated 
• 1/2 cup breadcrumbs
• 2 tablespoons chopped fresh parsley

Directions:

1. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 9 minutes. Drain the pasta, reserving about 1/4 cup cooking water.

2. Chop and prepare all cheese and mushrooms.



3. Melt 4 tablespoons butter in a large skillet over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. 

4. Remove from the heat and gradually whisk in the milk until smooth. Bring to a boil over medium-high heat, whisking. Reduce the heat and simmer, whisking occasionally, until the sauce is creamy, 8 to 10 minutes. Add the nutmeg and ground white pepper and season with salt and pepper.

5. Heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat. Add half of the mushrooms and cook until soft, about 8 minutes. Season with salt. Push to the side of the pan and repeat with the remaining mushrooms.

6. Reduce the heat under the sauce to low and whisk in both cheeses until smooth. Stir in the mushrooms and pasta and toss, adding the reserved cooking water as needed (because I use different cheeses than the original recipe, and in a slightly greater quantity, I've never had to add any pasta water).

7. Melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the breadcrumbs and toast until golden; then stir in the parsley. Divide the pasta among 8 small bowls. Garnish with the breadcrumb mixture. (I have also made a double batch of this for a holiday dinner and did it in a big pot and baked it in a large baking dish and it turned out just as well.)

This is a perfect, warming meal to make on a dreary weekend, when it's too cold to even walk three steps out of the door to hail a cab to go to dinner!

xoxo!

*K

Caramelized Onion, Gruyere and Bacon Spread (Cooking Light Approved!)

I found this recipe for caramelized onion, gruyere and bacon spread on Cooking Light, and my mind was blown....a dip that has bacon and gruyere, and it's CL approved?!? 

I made this dip a few weekends ago when Mom was in town. We had an early brunch, and I was showing Mom how to sous vide a beef tenderloin, so dinner wouldn't be ready until late that evening. We were spending the afternoon watching the Giants game, which of course requires a snack. My god, this is the perfect spread: it is a decadent and filling, virtually guilt free, and it cooks up beautifully. It is an excellent dish to make and take to a party or holiday dinner, and pairs very nicely with wine. I don't think this dish needs much selling, so without further ado...

Caramelized Onion, Gruyere and Bacon Spread

Recipe slightly adapted from Cooking Light
Yield: 6 servings 
Nutrition: 103 calories; 4.1 grams of fat; 11.6 grams of carbohydrates; 6 grams of sugar; 4.5 grams of protein

Ingredients:

• Cooking spray
• 3 1/2 cups chopped sweet yellow onion
• 2 ounces Gruyère cheese, shredded and divided
• 2 tablespoons chopped fresh chives, divided
• 1/3 cup fat free mayonnaise
• 1/3 cup fat-free sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 bacon slices, cooked and crumbled 
• 1 tablespoon of brown sugar (this is my variation from the original recipe. I how the brown sugar adds crispiness and depth to onions when they're caramelized)

Directions: 

1. Preheat oven to 425°. 

2. Cook bacon in skillet. 

Who doesn't love the sight and smell of bacon cooking?!?

3. Chop/shred all ingredients.

Yes, the extra block of gruyere became the "snacking cheese"

4. Pour out all bacon grease; then add onion and 1 tablespoon of brown sugar to the pan that still has a light coat of the bacon grease. Sauté  for 5 minutes over high heat, stirring frequently. Reduce heat to low; cook 20 minutes or until golden brown, stirring occasionally. Cool slightly.

Aren't they pretty!

5. Reserve 2 tablespoons cheese and half of the chives. Combine remaining cheese, caramelized onion, 1 tablespoon chives, and the remaining ingredients in a medium bowl. 

6. Transfer the mixture to three 8oz ramekins (or a 1-quart glass or ceramic baking dish) coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese and chives. Bake at 425° for 20 minutes, until browned and bubbly. 

Serve with a freshly toasted french baguette and a chilled bottle of a dry South African Chenin blanc or a champagne cocktail with pomegranate or cranberries for a festive touch. And certainly don't feel guilty if you eat two servings (it is only a bit over 200 calories!).

xoxo 

*K

A New Household Standard: Seafood Gratin

It is a greatly known fact that food excites me. I love researching new food, techniques, restaurants, and planning meals. After spending most of the weekend on the couch with Jason and the girls trying to get over  this cold I picked up in Europe, I decided to brighten up an otherwise rainy and dreary weekend by trying out Ina Garten's seafood gratin. I found the recipe while playing on the Food Network In the Kitchen app (totally worth the $1.99 to download). This recipe includes saffron, which I always really like in dishes at restaurants, but had never cooked with until last night. My god, this dish is amazing! It sounds and looks quite fancy. It was very easy to make, doesn't require much in the way of side dishes, and will definitely be served to future guests.

My very own saffron!

Recipe via Ina Garten

Ingredients: 

• 1 cup seafood stock 
• 1 cup heavy cream (I actually used light cream in an attempt to make this slightly healthier)
• 1/2 cup plus 3 tablespoons good white wine, divided
• 3 tablespoons tomato puree
• 1/2 teaspoon saffron threads
• 8 ounces raw shrimp, peeled, deveined, and cut in half crosswise
• 8 ounces raw halibut, cut into1-inch chunks
• 8 ounces cooked lobster meat, cut into 1-inch chunks
• 7 tablespoons unsalted butter, divided
• 1 tablespoon all-purpose flour
• Kosher salt
• Freshly ground black pepper
• 3 cups julienned leeks, white and light green parts (2 large)
• 1 1/2 cups julienned carrots (3 carrots)
• 1 cup panko (Japanese dried bread crumbs)
• 1/3 cup freshly grated Parmesan
• 2 tablespoons minced fresh flat-leaf parsley
• 1 tablespoon chopped fresh tarragon leaves
• 1 tablespoon minced garlic (2 cloves

Note: Since there were only two of us eating, I halved the recipe, which was the perfect amount. 

Directions

1. Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)

2. Measure out and chop all ingredients. (I can see an easy way to ruin this dish by having to stop in the midst of cooking to chop or measure.)

Chopping board of seafood

3. Boil lobster tails: a good gauge for cooking lobster tails is to boil it (them) 1 minute per ounce of weight (ie: 4oz lobster tails should be boiled for 4 minutes); you don't multiply the time for additional lobster tails being cooked in the same pot.

For the sauce:
4. Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil.

5. Lower the heat to medium and add the shrimp, and keep a steady stir so nothing sticks to the pan. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. 

6. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.

7. Continue to cook the sauce until reduced by half (about 12 minutes; if doing a half portion like I did, mine actually reduced very quickly--approximately 3-4 minutes, so keep a close eye on it), and again stir throughout the cooking time. 

8. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes (again, reduced portions will thicken much more quickly: mine did in about 1.5-2 minutes). Set aside.

I used my mortar and pestle to mix the butter and flour. 

Thickened Sauce (should be a similar thickness to a Hollandaise)

9. Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. 

10. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.

11. Combine the panko, parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.

12. Divide the seafood among the 4 gratin dishes. Place the vegetables on top of the seafood. Pour the sauce equally over the seafood and vegetables, and spoon the crumbs evenly on top. 

13. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

I felt like this should have shining lights on it!

I served the seafood gratin with a simple spinach, arugula, and tomato salad, so as not to overpower the gratin, and with a nice French chardonnay. Add this dish to your repertoire, and you'll be sure to wow dinner guests! 

xoxo

*K 

Lean, Cream and Green Pasta

I have always been a big lover of vegetables, including the green ones, even as a child. However, I have not been able to get into the green juices that are all the rage these days, and prefer to stick to taking in my greens the good old fashion way: chewing them. Earlier this week, I had one of my cravings for greens, and had some time to spare, so I wandered through the gigantic grocery stores that exist in the south, playing on my Cooking Light app along the way, and ended up creating a pasta dish with plenty of greens and fresh herbs (grown by yours truly), and some prosciutto for that extra bang.

Lean, Cream and Green Pasta 

Recipe inspired by Cooking Light, but invented by yours truly 

Makes 6 servings

Nutrition: 387 calories; 9 grams fat; 54 grams carbs; 18 grams protein

Ingredients: 

• 12 ounces spinach fettuccine
• 1 bunch broccolini
• 1 bunch fresh spinach
• 4 green onion pencils
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons minced garlic
• 3/4 cup fat free ricotta cheese
• 4 tablespoons shredded pecorino-romano cheese
• Salt and Pepper
• 4 ounces prosciutto (FYI: if you happen to have the person at the deli tell you "I'm bad at math and science" when you ask for 4 ounces, it's easily converted to 0.25 pounds. Great American school systems strike again....sorry for the tangent)

Step 1: Roughly chop spinach and green onions. Finely chop thyme, dill, and rosemary.

Step 2: Start cooking pasta and steam broccolini. Saute garlic, two tablespoons olive oil, and one teaspoon of salt and pepper for about four minutes then add herbs and stir constantly for about two to three minutes to meld together flavors. Add spinach and cover with a lid, stirring occasionally. Once spinach has wilted, remove from heat and keep warm.

Step 3: As your pasta continues to cook, place ricotta cheese and pecorino-romano cheese in a food processor. Chop the prosciutto. 

Prosciutto: this was so hard for me and the little scavenger, er Annabelle, to resist eating

Step 4: Once your pasta has finished cooking, put 3/4 cup of the pasta water into the food processor with the two cheeses, and blend until smooth. 

Step 5: Toss sauce into pasta and mix in spinach and herb mixture. Separate out six servings of pasta and top each with prosciutto and a few broccolinis. 

Ta Da!
 (please note the almost finished Abita Pecan beer to get in the spirit of fall)

This dish was easy to make (chopping, boiling, and food processing) and provides a nutrient rich dinner, and tricks non-green eaters (ahem Jason) into eating greens! 

xoxo

*K

Guilt free eggs benedict for brunch!

Eggs Benedict, and all variations thereof, is one of my favorite brunch dishes, next to steak and eggs. However, it can be very high in fat (hence delicious). I found a Cooking Light recipe that gives the same scrumptious-ness without all of the fat! This recipe substitutes sabayon for Hollandaise, which eliminates the high fat content, without losing the creamy delicious taste of the Hollandaise. This recipe is quite easy to make (I made the entire thing in less than 30 minutes), but will totally wow guests for brunch :)

Spinach Benedict with Thyme Sabayon on a Bagel 

Recipe adapted from Cooking Light

Nutrition: 242 calories; 12 grams of fat Makes 4 servings (1 benedict each) or 2 servings with 2 eggs 

Sauce: 

• 1 large egg
• 2 tablespoons fat-free milk
• 1 tablespoon dry white wine (I used chardonnay)
• 1 tablespoon fresh lemon juice (squeeze the juice from half of a lemon)
• 1 teaspoon chopped fresh thyme
• 2 teaspoons butter, chilled and cut into small pieces
• Salt and pepper, to taste

Other Ingredients: 

1 Bagel (or English Muffin)

16 ounces fresh baby spinach leaves

1 tablespoon minced garlic

1 teaspoon butter

4 eggs

Preparation: 

1. To prepare sauce, combine 1 egg, 2 tablespoons fat-free milk, 1 tablespoon dry white wine, 1 tablespoon fresh lemon juice, and 1 teaspoon chopped fresh thyme in a sauce pan. Cook at medium-high heat until thick (about 9 minutes), stirring constantly with a whisk. Remove from heat. Add butter, 1 piece at a time, stirring with a whisk until thoroughly incorporated. Keep warm.

1. 2. Saute minced garlic and 1 teaspoon of butter; then add spinach, and cook until wilted (about 4 minutes).
2. 
   
3. 3. Toast bagel/English muffin. Keep warm.
4. 
   
5. 4. Add water to a large skillet, filling two-thirds full. Bring to a simmer. Add vinegar. Break each egg into a custard cup (or a soup ladle), and pour gently into pan. Cook 3 minutes or until desired degree of doneness. Remove eggs from pan using a slotted spoon.
6.  
7. 5. Top each bagel (English muffin) with half with spinach, 2 eggs and sabayon. Garnish with salt and pepper and a sprig of fresh thyme. Serve immediately.

I hope you enjoy this guilt free delight at your next brunch gathering!

xoxo

*K