I Tested Every Zack D Films Recipe

Ingredients

• 3 Eggs (large, room temperature)
• 4 tablespoons Unsalted Butter (cut into a large chunk, softened)
• 2 tablespoons Heavy Cream (to stop cooking the eggs, use real heavy cream)
• to taste Salt (fine sea salt)
• to taste Black Pepper (freshly ground)
• 1 piece Steak (ribeye or strip) (about 8‑oz, room temperature)
• 1 tablespoon Fresh Rosemary (leaves only, finely chopped)
• 1 tablespoon Fresh Sage (leaves only, finely chopped)
• 1 tablespoon Fresh Thyme (leaves only, finely chopped)
• ½ Lemon (fresh juice)
• 1 tablespoon Olive Oil (for coating the pan)
• 1 cup Milk (whole milk works best)
• 2 ounces Dark Chocolate Bar (70% cocoa, chopped)
• 2 ounces White Chocolate Bar (chopped)
• 1 tablespoon Cocoa Powder (unsweetened)
• 1 tablespoon Granulated Sugar
• ½ teaspoon Vanilla Extract (pure)
• 6 Marshmallows (large, for topping hot chocolate and s’mores)
• 1 Candy Cane (optional garnish for hot chocolate)
• 1/4 Watermelon (seedless, cut into bite‑size cubes using the grid method)
• 2 ounces Hershey's Milk Chocolate Bar (for stuffing marshmallows in s’mores)
• 2 Wooden Skewer Sticks (for roasting marshmallows over fire)

Instructions

1. Fluffy Butter Eggs – Prep

   Crack three large eggs directly into a non‑stick skillet. Add a generous 4 Tbsp of cold unsalted butter as a large chunk.

   Time: PT2M

2. Fluffy Butter Eggs – Cooking Cycle

   Turn the burner to medium heat. Stir continuously with a whisk, scraping the bottom every few seconds. Every 30 seconds, remove the pan from heat for 10 seconds, continue stirring off‑heat, then return to the burner. Repeat until the eggs have set but are still soft (about 3 minutes total).

   Time: PT3M

   Temperature: Medium heat

3. Fluffy Butter Eggs – Finish

   Remove the skillet from the burner and immediately stir in 2 Tbsp heavy cream to stop further cooking. Season with salt and freshly ground black pepper to taste. Serve immediately.

   Time: PT1M

4. Herb‑Infused Steak – Prep

   Finely chop 1 Tbsp each of fresh rosemary, sage, and thyme. Squeeze the juice of half a lemon onto a clean cutting board. Sprinkle a pinch of salt and pepper over the herbs.

   Time: PT5M

5. Herb‑Infused Steak – Cooking

   Add 1 Tbsp olive oil to the same skillet and heat until shimmering. Place the steak in the pan (no seasoning yet) and sear 2‑3 minutes per side for medium‑rare, adjusting time for thickness. Remove the steak, slice it on the herb‑lemon board, letting the juices mingle with the herbs. Return the sliced steak to the board, add a small knob of butter, and let it melt, coating the meat.

   Time: PT7M

   Temperature: Medium‑high heat

6. Ultra‑Rich Hot Chocolate – Prep

   Chop equal parts dark and white chocolate (2 oz each) into small pieces. Measure 1 cup milk, 1 Tbsp cocoa powder, 1 Tbsp sugar, ½ tsp vanilla extract, and a pinch of salt.

   Time: PT3M

7. Ultra‑Rich Hot Chocolate – Cooking

   Heat the milk in the saucepan over medium heat until it begins to steam (do not boil). Whisk in cocoa powder and sugar until fully dissolved. Add the chocolate pieces a few at a time, stirring constantly until smooth. Stir in vanilla and the pinch of salt. Pour into a mug, garnish with a marshmallow and, if available, a candy cane.

   Time: PT5M

   Temperature: Medium heat

8. Watermelon Cubes – Prep

   Cut the watermelon half on the short side, then flip. Slice a grid: first make evenly spaced cuts lengthwise, then crosswise, creating bite‑size cubes that stay together.

   Time: PT2M

9. Chocolate‑Stuffed Marshmallow S’mores – Prep

   Break the Hershey’s milk chocolate bar into small shards. Insert a shard into the center of each large marshmallow, then push a wooden skewer through the marshmallow (leaving enough stick to hold it).

   Time: PT5M

10. Chocolate‑Stuffed Marshmallow S’mores – Cooking

    Build a small fire in a fire pit or grill and let it burn down to glowing embers. Hold each marshmallow over the embers, rotating slowly, until the exterior is golden and the chocolate inside softens (about 2‑3 minutes). Slide the toasted marshmallow onto two graham crackers with an extra piece of chocolate if desired.

    Time: PT5M

Nutrition Facts

Calories

850

Protein

38 g

Carbohydrates

78 g

Fat

45 g

Fiber

4 g