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I must admit, I had never heard of this scramble until I read the 150th issue of Saveur, which highlighted 150 classic recipes. After whipping it up for a quick and easy weeknight dinner, I realize why it should be a mainstay in all homes.

1 Tbsp olive oil
1 yellow onion, small dice
kosher salt and black pepper
3 cloves garlic, minced
1 pound lean ground beef (I used 94/6, but aim for at least 90/10)
8 oz frozen spinach, thawed and drained well
8 eggs
Sourdough bread, for serving

1. Heat oil in pan over medium-high heat.
2. Add onion to the pan, season with salt and pepper, and cook until soft, about 5 minutes.
3. Add garlic to the pan and cook for another 1-2 minutes, or until fragrant.
4. Add beef to the pan and cook until it is no longer pink; break apart the meat with the back of a spoon to bite-size pieces or smaller.
5. Stir in the spinach and cook until heated through, about 2 minutes.
6. Whisk the eggs and then pour into the pan, stirring until cooked through and moisture evaporates.
7. Serve with sliced or torn sourdough bread.

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1 bunch thin asparagus, ends trimmed
1 tsp olive oil
kosher salt and black pepper
1 batch quick tomato chive jam
4 hardboiled eggs, quartered
Feta cheese, optional, for garnish

1. Preheat oven to 400 degrees F.
2. Toss asparagus with 1 tsp olive oil, salt and black pepper and arrange on a baking sheet.
3. Roast for about 15 minutes, or until cooked through.
4. Remove asparagus from the oven; plate and top with the tomato chive jam.
5. Scatter eggs and feta, optional, over the asparagus and tomatoes.

Serves 2 as a main dish, or 4-6 as a side or appetizer. Can be enjoyed hot or at room temperature.

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Or, with feta:

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It’s the kind of dessert that you want to feed to someone, or have someone feed you. Sabayon is an egg-yolk base that serves as the foundation for emulsified sauces, such as hollandaise or bearnaise. When the yolks are whipped with a sweet element and alcohol, you get something that looks like this:

Place a stainless steel bowl over a pot of gently simmering water. In the bowl, whisk together 3 egg yolks, 3 tablespoons of sugar, and 3 tablespoons of white wine, or any alcohol you have on hand. Once the eggs double in volume and become thick and frothy, you’re done. Yup, that’s it. If you end up with scrambled eggs, well, you’ve screwed it up.

If you’re watching your figure, sabayon is a relatively safe dessert choice when compared to, let’s say, ice cream or whipped cream. And let’s face it–no one wants to take off their pants after gorging on a bowl of either.

I recently made this for my mom, so it was a tame night; we spooned the sabayon over berries and ate it in pajama pants, not underwear. Next time, I’ll make it a romantic occasion–underwear and all. Maybe even candles. Maybe that’s pushing it.