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Bonne Herbs In Egg Recipe


    The local herbs of France find themselves being used not only for flavoring, but also for eye and aromatic appeal.   The herb blend is referred to as "bonnes herbes" and often is added to a plate for color, and sometimes to the food for flavor.  Here is some more information about how the French use the herb blend.

 

Below from:

Susan Belsinger, a longtime contributor to The Herb Companion, co-wrote The Creative Herbal Home (Creative Printing, 2007).

 

    This Parisian mélange is neglected as a seasoning in the United States. A delightful French herb mix of the summer, mostly annual herbs, bonnes herbes (bohn āirbs) is often used as a fresh garnish or added shortly before serving. It is prepared with equal proportions of the herbs, but you can adjust it to suit your taste.



 
 
 

 

    Bonnes herbes adds appeal to any salad, from potato and egg to pasta and rice, and is delicious in salad dressing. It enlivens chicken or fish—in salads, oven-roasted, pan-seared or from the grill. I enjoy it as a garnish on steamed or grilled eggplant, summer squash, green beans and tomatoes. Although I love a soft scrambled egg with fines herbes, I believe that this Bonnes Herbes Recipe wins out as the favorite for the perfect savory egg dish.

 

BONNES HERBES RECIPE MAKES ABOUT 1/3 CUP

• 1 tablespoon minced basil leaves
• 1 tablespoon minced chervil leaves
• 1 tablespoon snipped chives
• 1 tablespoon minced dill sprigs
• 1 tablespoon minced tarragon leaves
• Fresh ground white pepper


 



 

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