Savor Thyme Café is a fine dining restaurant that focuses on family, making it a perfect choice to be a One-of-a-Kind-Find in Hendricks county.
Savor Thyme Cafe is located in Brownsburg at 224 N. Green Street. The building is the former parish house of the “old St Malachy Church” built in 1900.
Find out more on their website at www.savorthymecafe.com
Sheron Bowman, Owner of Savor Thyme Cafe shares recipes for an egg creation they use for brunch and an appetizer featured for catering/parties at the restaurant. These dishes both relate to the restaurant but she shows us how they can be made at home. You can ease the burden for the holidays by having the food catered, stop by the restaurant and let them handle everything or you have the option of preparing things ahead of time and ease the stress of cooking so you can savor the holidays with family and friends.
4 – 6 servings
2 T unsalted butter plus more to grease the pan
1 garlic clove, minced
1 small onion, diced
1 ½ C cremini mushrooms, diced
½ C asparagus, cut into small pieces
8 oz pancetta, cut into small pieces – cooked until browned and crispy
Freshly ground black pepper to taste
6 eggs, beaten
¼ C heavy cream
½ cup grated smoked gouda
Preheat the oven to 350o F.
Grease a 9 or 10 inch pie pan with butter.
Heat 2 T of butter in a large skillet over medium heat. Add the garlic, onion, mushrooms and asparagus. Cook stirring often until the onions and mushrooms are tender, about 10 minutes. Add the cooked pancetta. Stir in the pancetta and heat through. Remove the skillet from the heat, season with pepper to taste, and set aside.
Meanwhile, whisk the eggs and cream thoroughly in a separate bowl. Distribute the vegetable and meat mixture evenly over the bottom of the greased pan. Pour the beaten eggs over the vegetables. Sprinkle the smoked gouda over the top pressing the cheese down into the mixture slightly.
Place the pan in the oven and bake for about 15-20 minutes, until the eggs are set. Remove from the oven and slice into 4-6 servings.
Tomato Feta Basil Crostini
6 – 8 servings
6 oz feta, crumbled
2 oz cream cheese, at room temperature
2/3 C olive oil, divided
2 T freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 T minced shallot
1 t minced garlic
2 T red wine vinegar
1 ½ pints cherry or grape tomatoes (sliced in half)
2 T julienned fresh basil leaves
20 (1/2 inch thick) diagonal baguette slices, toasted
Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper and process until smooth.
For the tomato mixture – up to an hour before serving, combine the shallot, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil.
To assemble – spread each slice of toasted bread with a generous amount of whipped feta. With a slotted spoon, place the tomato mixture on top. Plate the crostini and serve.