Hearts in a Frame
Make romantic plans or weekend mornings with a quick romantic brunch that’s heart-felt.
1 (10 3/4 oz.) Sara Lee Pound Cake, frozen
4 egg whites, at room temperature
1 tablespoon minced fresh or 2 teaspoons dried chives
Pinch of paprika
1 seedless medium orange, peeled and thinly sliced, for garnish
Cut pound cake horizontally in half; return one half to freezer. Cut remaining half vertically into 2 equal-size slices. Using a heart-shaped cookie cutter, approximately 1 1/2-inches in diameter, cut out a heart in the middle of each cake slice; set aside.
In a deep, medium bowl, beat egg whites and spices together until frothy. Place cake slices and heart-shaped cut-outs in a heated skillet coated with non-stick vegetable oil cooking spray. Fill the hole in the cake slices with egg white mixture; cover and cook over low heat until egg white in each is firm. Turn over cake slices and heart shapes; continue to brown lightly, about 1 minute. Garnish each serving with orange slices and serve with a favorite Champagne or herbal tea. 2 servings.