For this dish, I poach the eggs until they're pillowy and plump, with the brimming promise of a golden jammy yolk. Freshly grated turmeric and summery lime juice in a satiny aioli balance out the buttery foundation of a cocoa-imbued savory scone.
As a featured ingredient, chocolate is always in season. It’s a universal truth employed by restaurant chefs and home entertainers alike. A successful menu, no matter how inspired by what’s in the farmers’ markets, will include a chocolate dessert.