Brunch

Hearts in a Frame

Make romantic plans or weekend mornings with a
quick romantic brunch that's heart-felt.

Ingredients

• 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.