Zabaglione with Rhubarb, Strawberries, and Ginger Cookie Crumble
Homemade zabaglione (Italian custard) served with rhubarb compote, chopped strawberries, and topped with a crunchy ginger cookie crumble.
This post is sponsored by Safest Choice Eggs.
Eggs never cease to amaze me.
I’ve been a little egg-crazy these past few months. Seriously. It first started with these soft-boiled eggs with grilled cheese soldiers, which then snowballed into breakfast hash, an asparagus mimosa (which prompted this April Fool’s Joke) followed by a fully-loaded BLT sandwich and finally these creamy bain-marie scrambled eggs.
If you like eggs, I’m pretty sure I’ve got you covered. Remember when I mentioned that I tend to get a little ingredient obsessed? Well that is my relationship with eggs at the moment.
So when I had the opportunity to develop a unique recipe using Safest Choice Eggs for The EGG for Every Occasion campaign, I was very excited. Maybe too excited? Is that possible?
To make a long story short, I use a lot of raw eggs for many different applications in the kitchen. I make super runny eggs all the time—it is my breakfast of choice.
I am also equally as obsessed with homemade Caesar salad dressing, custards (such as zabaglione), egg-based ice creams, the occasional aioli, and can’t help but eat several spoonfuls of raw cookie batter every now and again. I’m a lick-the-beater type of girl. I can’t help myself.
There are so many amazing applications for raw or gently cooked eggs. The world would not be the same without each and every one of them.
But I would be lying if I didn’t say that there is a downside to all of this. You know? The downside that rhymes with rawmanella? Yep, that’s the one. Not so fun.
And that is why I can genuinely declare my love for Safest Choice Eggs. These eggs are not just any ordinary eggs.
Not only are they hormone and antibiotic free (an absolute requirement for me!)–and have earned the Seal of Approval from the American Culinary Federation–but they also undergo an all-natural egg pasteurization process that eliminates the risk of salmonella in the eggs before they even enter your kitchen.
This essentially equates to complete and utter peace of mind.
Peace of mind when you can’t help but grab another taste of that cake batter, or when you’re sitting in front of the couch spooning zabaglione into your mouth…
Creamy zabaglione custard lightened with whipped cream and balanced with tart rhubarb compote, chopped strawberries, and hefty dusting of spicy ginger cookie crumble. Trust me, it doesn’t get better than this.
Serving Size: 1
Amount Per Serving: Calories: 529 Total Fat: 19g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 345mg Sodium: 226mg Carbohydrates: 78g Fiber: 4g Sugar: 49g Protein: 9g
This post is a collaboration between #SafestChoice Eggs and Honest Cooking Magazine. Thank you for supporting the brands I love!