In non-stick egg pan set over medium heat, add butter. Add eggs, season with kosher salt and black pepper and cook until yolks are warm and still runny.

Between holiday shopping, decorating and hosting out-of-town guests, who wants to cook a giant feast for Christmas? Let's hang up our aprons, Greater Cincinnatians, and go to a restaurant instead.

This holiday season treat yourself to some wine and delicious seafood. From Surf and Turf to Calamari paired with Ice Wine and Chardonnay Coopers Hawk has it all. Chef Matt McMillin joins us with ...