A long day of what I cooked as a personal chef in Beverly Hills! Grilled chicken.Smoky tomato sauce.

Ingredients

• 8 Large Eggs (for the omelette)
• 3 Tbsp Olive Oil (divided: 1 Tbsp for omelette, 2 Tbsp for chicken sear)
• 1 cup Fresh Spinach (chopped, added to omelette for fiber)
• 2 oz Humboldt Fog Goat Cheese (crumbled, adds tangy flavor)
• 2 oz Collier's Aged Welsh Cheddar (shredded, adds sharpness)
• 1 Avocado (ripe, mashed for toast topping)
• 8 slices Japanese Milk Bread (for avocado toast and caviar toast, crust trimmed)
• 6 Tbsp Unsalted Butter (divided: 1 Tbsp for sauce, 2 Tbsp for toast, 3 Tbsp for brownie)
• 2 lb Chicken Thighs, Skin‑On, Deboned (cut into 8 pieces, skin left on for crispness)
• 1 tsp Herb‑Infused Gray Salt (season chicken generously)
• 1 Yellow Onion (thinly sliced for sauce base)
• 4 Garlic Cloves (minced)
• 1 tsp Fresh Thyme Leaves (adds aromatic note)
• 1 tsp Smoked Paprika (provides smoky depth)
• 2 Tbsp Tomato Paste (fried before adding liquids)
• 1 cup Cherry Tomatoes (halved, added after tomato paste)
• ½ cup Dry White Wine (deglazes sauce)
• 1 cup Chicken Stock (made from carcasses earlier)
• ¼ cup Heavy Cream (smooths sauce)
• 1 tsp Granulated Sugar (balances acidity)
• 5 Fresh Basil Leaves (torn, finished sauce)
• 1 medium head Cauliflower Florets (seasoned with adobo and oil, roasted)
• 1 tsp Adobo Seasoning (adds smoky, salty flavor to cauliflower)
• 2 heads Broccoli Crowns (trimmed, blanched, shocked)
• 1 cup Sugar Snap Peas (sautéed until lightly charred)
• 4 oz Semi‑Sweet Chocolate (melted for brownie)
• 1 cup Granulated Sugar (for brownie) (sweetens brownie)
• 2 Eggs (for brownie) (room temperature)
• ¾ cup All‑Purpose Flour (for brownie batter)
• ¼ cup Cocoa Powder (unsweetened)
• ½ tsp Baking Powder
• ¼ tsp Salt (for brownie)
• 1 tsp Vanilla Extract
• 2 Tbsp Caviar (for toast topping)
• 4 oz Smoked Salmon (thinly sliced)
• ¼ cup Greek Strained Yogurt (base for caviar toast)
• 2 Tbsp Chives (chopped, garnish)
• 8 scoops Vanilla Ice Cream (serve with brownie)

Instructions

1. Prepare All Ingredients

   Trim the crust off the Japanese milk bread, slice the bread, mash the avocado, chop the spinach, thinly slice the onion, mince the garlic, halve the cherry tomatoes, trim and cut cauliflower into florets, trim broccoli crowns, and set sugar snap peas aside.

   Time: PT20M

2. Make Chicken Stock

   Place the chicken carcasses in a saucepan, cover with cold water, add a pinch of salt, bring to a gentle boil, then simmer for 30 minutes. Strain and set the stock aside.

   Time: PT30M

   Temperature: low simmer

3. Season and Debone Chicken

   Pat the chicken thighs dry, season both sides generously with herb‑infused gray salt. Using a boning knife, carefully remove the bones, keeping the skin attached.

   Time: PT10M

4. Roast Cauliflower

   Preheat the oven to 425°F. Toss cauliflower florets with 1 Tbsp olive oil, 1 tsp adobo seasoning, and a pinch of salt. Spread on a roasting pan and roast for 25 minutes, turning halfway.

   Time: PT25M

   Temperature: 425°F

5. Blanch and Shock Broccoli

   Bring a large pot of salted water to a boil. Add broccoli crowns and cook for 2 minutes until bright green. Transfer immediately to an ice bath bowl to stop cooking. Drain and set aside.

   Time: PT10M

   Temperature: boiling

6. Sauté Sugar Snap Peas

   Heat 1 tsp oil in a skillet over medium‑high heat. Add the snap peas and sauté for 5‑7 minutes until lightly charred. Season with a pinch of salt and set aside.

   Time: PT10M

   Temperature: medium‑high

7. Prepare Smoky Tomato Sauce

   In a saucepan, melt 1 Tbsp butter over medium heat. Add sliced onion and sweat until translucent (5 min). Add minced garlic, thyme, and smoked paprika; cook 1 minute. Stir in tomato paste and fry for 2 minutes. Add cherry tomatoes and cook until they soften (3 min). Deglaze with white wine, let reduce by half (3 min). Pour in 1 cup chicken stock, bring to a gentle boil, then simmer 10 minutes. Finish with ¼ cup heavy cream, 1 tsp sugar, and torn basil; season with salt and pepper.

   Time: PT20M

   Temperature: medium

8. Sear Chicken and Finish in Sauce

   Heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Place chicken thighs skin‑side down, sear 5‑6 minutes until skin is golden and crisp. Flip and sear the other side 2 minutes. Transfer chicken to the smoky tomato sauce, spoon sauce over pieces, and simmer together for 8 minutes until chicken reaches 165°F internal temperature.

   Time: PT15M

   Temperature: medium‑high

9. Cook Classic American Omelette

   In a non‑stick skillet, heat 1 Tbsp olive oil over medium heat. Add chopped spinach and sauté 1 minute. Beat 8 eggs with a pinch of salt and pepper, pour into the skillet, and gently stir to form small curds. When the base is set but still slightly runny, sprinkle crumbled goat cheese and shredded cheddar over one half, fold the omelette, and slide onto a plate.

   Time: PT5M

   Temperature: medium

10. Assemble Avocado Toast

    Butter the remaining slices of Japanese milk bread, toast until golden, then spread each with mashed avocado. Sprinkle a pinch of salt and serve alongside the omelette.

    Time: PT5M

    Temperature: medium

11. Prepare Smoked Salmon Caviar Toast

    Butter 4 slices of Japanese milk bread, toast lightly, then spread each with a thin layer of Greek strained yogurt. Top with smoked salmon slices, a teaspoon of caviar, and a sprinkle of chopped chives.

    Time: PT5M

12. Bake Chocolate Brownie Cake

    Preheat oven to 350°F. In a double boiler, melt 3 Tbsp butter with 4 oz semi‑sweet chocolate, stirring until smooth. Remove from heat, whisk in 1 cup sugar, then 2 eggs one at a time. Stir in ¼ cup cocoa powder, ¾ cup flour, ½ tsp baking powder, ¼ tsp salt, and 1 tsp vanilla until just combined. Pour batter into a buttered 8×8‑inch baking dish, bake 25 minutes until a toothpick comes out with moist crumbs. Let cool 10 minutes.

    Time: PT30M

    Temperature: 350°F

13. Make Chocolate Crumble Topping

    Take leftover brownie pieces, spread on a baking sheet, and dry in a 200°F oven for 15 minutes. Let cool, then pulse in a food processor until coarse crumbs form.

    Time: PT15M

    Temperature: 200°F

14. Plate and Serve

    On each plate, arrange sliced chicken thigh and breast, drizzle with smoky tomato sauce, add a mound of roasted cauliflower, a side of blanched broccoli, and a spoonful of charred sugar snap peas. Serve the omelette with avocado toast, the smoked salmon caviar toast on the side, and finish with warm brownie slices topped with chocolate crumble and a scoop of vanilla ice cream.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

45 g

Carbohydrates

68 g

Fat

45 g

Fiber

10 g