Eggstraordinary Eggs

Since I no longer eat eggs everyday, I try to make them special when I do. One of my favorite breakfast/lunch dishes is a simple scramble. The theme for my scramble is directly related to the leftovers in my refrigerator. Lately, I’ve been on a kick using Provencal Sea Salt Blend and Provencal Bread Dipping Oil in almost everything I cook. I love the herbal aroma while my food is cooking and the finished taste is out of this world. This morning, I made a yummy scramble using leftover roasted potatoes, eggs, a dab of Red Bell Pepper Tapenade, parsley, and green onion. For seasoning, I used both the Provencal Sea Salt Blend and Bread Dipping Oil.

You can vary the amounts to suit your personal taste or what you have on hand. My suggested ingredients and quantities will feed two. Add some sliced fruit and a slice of whole grain toast to round out the meal.

Provencal Eggs

Method and Ingredients
2 fresh large eggs
1/2 cup leftover cooked, roasted potatoes, cut into 1/2 inch pieces
1 whole green onion, thinly sliced

1 or 2 sprigs fresh parsley, minced
1 tablespoon Provencal Bread Dipping Oil
2 tablespoon Red Bell Pepper Tapenade, divided
Provencal Sea Salt Blend, to taste
Paris Pepper Blend, to taste

Heat the Provencal Bread Dipping Oil in a skillet (non-stick keeps cleaning to a minimum) over medium heat. Add the cooked potatoes, sprinkle with a pinch of Provencal Sea Salt Blend and sauté for 2 – 3 minutes.

Crack open the eggs and add to the potatoes. While the eggs are cooking, stir with a wooden spatula to break them up. Sprinkle with a pinch of Paris Pepper Blend. Stir in 1 tablespoon of Red Bell Pepper Tapenade and continue cooking until the eggs are cooked. Stir in a few teaspoons of fresh parsley and green onion and remove from heat.

Taste, and adjust seasonings to taste. Divide into 2 portions, topping each with a dab of the reserved Red Bell Pepper Tapenade, and a sprinkle of the remaining parsley and green onion. Serve hot and enjoy!

Using Bread Dipping Oil

Bread dipping oil has become a staple in my pantry but not as a bread dipper. Don't get me wrong. My family loves fresh, warm, crusty bread dipped in flavorful oil. I could serve it every night and no one but our scale would complain.

A few years ago, I grabbed a bottle of dipping oil and poured a bit in my saute pan without thinking. It was full of delicious herbs, a hint of garlic, and just the right amount of tangy vinegar. As the oil warmed up in the pan, the aroma was intoxicating. I couldn't wait to add my fresh shrimp and veggies. The result was a delicious, flavorful pasta dinner. The addition of the flavored oil added a lively layer of flavor.

Bread dipping oils come in so many scrumptious varieties. The best use extra virgin olive oil or grapeseed oil as a base. Like most oil products, the better the oil, the better your dish will turn out.

One of my favorite bread dipping oils is a Provencal Blend in a grapeseed oil base. It has a fairly high flash point, which makes it perfect as a saute oil seafood or chicken.

Tasty Tuna

Growing up in Coastal Southern California, I was surrounded by delicious, freshly caught seafood. Friends/customers of my parents owned one of the largest tuna canneries on the West Coast. I guess that is why my Mom always had a case or two of canned albacore tuna in her pantry. Needless to say, I grew up eating high quality tuna and to this day, it is still one of my favorite foods.

Using tuna fish for sandwiches, year after year, can get pretty boring, not to mention the health risks associated with the high fat content of real mayonnaise. Since I enjoy lots of variety in my meals, I have created some tasty alternatives for everyday tuna (or chicken) sandwiches. Some contain just a dollop of mayo, while others don’t contain any at all. In fact, my Lemon Pepper Tuna is moistened with a delicious homemade vinaigrette.

Check back soon for some easy, tasty ways to dress up your next tuna or chicken sandwich using dibs and dabs of leftover pestos, tapenades, hearty Mediterranean spreads, oils, and spices! And if you have a recipe you would like to share, please add it to this post.