This blend adds a delicate herb flavor to all your favorite egg dishes. Ingredients are given so that you can cook for one or start multiplying for a crowd. Try it in your favorite quiche, omelet or breakfast casserole.
The general rule of thumb is 1/4 tsp. of blend per egg. To use Egg Herb Blend: This is a basic recipe that can be multiplied to fit your needs. To serve one: 2 large eggs, 2 tsp. milk or cream, 1/4 tsp. salt (to taste), a dash of pepper, 1/2 tsp. Egg Herb Blend and 2 tsp. butter. To serve three: 6 large eggs, 2 tbsp. milk or cream, 3/4 tsp. salt (to taste), 1/4 tsp. pepper, 1 1/2 tsp. Egg Herb Blend and 2 tbsp. butter.
Directions: Combine the eggs, milk, salt, pepper and Egg Herb. Whisk with a fork until smooth. Melt butter in a skillet and add the egg mixture. Cook, stirring, until the eggs are firm. Serve immediately.
Ingredients: Parsley, Basil, Marjoram, Tarragon, Chervil and Chives.
