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    Home » RECIPES » Condiments

    Herbes de Provence and Steamed Eggs with Salmon

    Published: Dec 1, 2015 / Modified: Jul 10, 2020 by: Dr. Karen Lee / This post may contain affiliate links. As Amazon Associate I earn from qualifying purchases. /

    Jump to Recipe ⬇️

    Herbes de Provence by drkarenslee

    Herbes de Provence.

    I love how these three words sound. I've never been to Provence, France but when I use this herb blend, foods suddenly taste "Frenchy". And I want to go there.

    Herbes de Provence can be as simple as blending just 4 herbs or as complicated as 11 herbs. Regardless of the number of herbs, the combination of different herbs brings out certain dimension of flavor that can make you think you are eating out on a veranda in a countryside, in Provence, while sipping a glass of French wine. Maybe it's the lavender that leaves a hint of "Frenchy" taste in your mouth. Who knows. But when you cook with this herb blend once, you'll want to blend it ahead, keep a jar of it, and use it liberally to flavor practically everything you cook.

    What's important is that you use the freshest herbs that's been dried naturally. Not irradiated store bought stuff. But freshly dried, if possible. This year, I was lucky enough to obtain a lot of these herbs from my friend, an avid grower, Anna from Anna Lee Herbs. I harvested savory, basil, lavender and sage from her garden in the summer and dried them at home. And let me tell you; the aroma of freshly dried herbs from her garden was nothing like I ever bought from the store. I grow some herbs too, like tarragon, basil, rosemary, thyme, oregano, parsley and sage so I know how potent home grown herbs are. Lucky me, though, since I was able to harvest the other missing herbs from her garden to make this herb blend.

    Mix these herbs and use them in everything. Well, almost everything. As wonderful as it is, you wouldn't want Herbes de Provence in ice cream. But then again, why not? Maybe I'll try it the next time I have ice cream!

    Herbes de Provence

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    Herbes de Provence by drkarenslee
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    Herbes de Provence

    Servings: 6
    Calories: 5kcal
    Author: https://www.drkarenslee.com

    Ingredients

    • 1 teaspoon savory
    • 1 teaspoon rosemary
    • 1 teaspoon thyme
    • ½ teaspoon oregano
    • 1 teaspoon basil
    • 1 teaspoon marjoram
    • ½ teaspoon fennel seeds
    • 1 teaspoon lavender
    • 1 teaspoon Italian parsley
    • ½ teaspoon tarragon
    • 1 teaspoon sage
    US Customary - Metric

    Instructions

    • Combine all the herbs together and store in an airtight container.

    Nutrition

    Calories: 5kcal | Carbohydrates: 1g | Potassium: 8mg | Vitamin A: 40IU | Vitamin C: 0.7mg | Calcium: 28mg | Iron: 0.5mg
    DisclosureThis recipe may contain links that pay commission to this site when you purchase from the links, at no extra cost to you. Full disclosure!
    Tried this recipe? Share your photo and mention @drkarenslee or tag #drkarenslee!

    Here is one of my favorite egg recipes, Eggs de Provence.

    Eggs de Provence - 690x460 47kb

    And here is another one of my favorites, Steamed Eggs with Salmon.

    Steamed Eggs with Salmon

    Steamed Eggs with Salmon

    Did you try this recipe? We would love your feedback! Click on the stars on the recipe card below.
    Steamed Eggs with Salmon
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    Steamed Eggs with Salmon

    Author: https://www.drkarenslee.com

    Ingredients

    You'll Need:

    • Heat proof bowl that can fit inside the Instant Pot or a large pot for stove top steaming
    • Trivet or steamer rack

    Ingredients:

    • 4 eggs
    • 1 ⅓ cup water
    • 1 C cooked salmon crumbled in big pieces
    • ½ teaspoon Herbes de Provence
    • ½ teaspoon sea salt
    • ½ teaspoon black pepper
    • 1 tablespoon chopped chives

    Instructions

    • Whisk eggs and water well in a mixing bowl.
    • Add the herbs, chives, salt and pepper and mix well.
    • Stir in the crumbled pieces of salmon and stir.

    For Instant Pot:

    • Transfer the egg mixture into a heat proof bowl that can fit inside the Instant Pot.
    • Pour 1 cup of water into the Instant Pot and place the trivet or a steam basket inside.
    • Press MANUAL for 5 minutes and NPR.

    For the stove top method:

    • Pour about 1 ½ inches of water in a large pot big enough to hold a heat proof bowl.
    • Place the steamer rack inside the pot.
    • Place the bowl with the egg mixture on the steamer rack.
    • Steam until the eggs are cooked.
    DisclosureThis recipe may contain links that pay commission to this site when you purchase from the links, at no extra cost to you. Full disclosure!
    Tried this recipe? Share your photo and mention @drkarenslee or tag #drkarenslee!

    More Condiments

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    About Dr. Karen Lee

    I am a food writer, recipe developer, and a cookbook author sharing my family’s favorite simple & easy, allergy-friendly recipes with you! Let's connect on Instagram || Facebook || Pinterest || YouTube Learn more about me on the ABOUT page.

    Reader Interactions

    Comments

    1. RecipestoNourish says

      December 17, 2015 at 1:48 pm

      This is lovely! I really love this blend, it's one of my favorites. Thanks for sharing this with us at Savoring Saturdays linky party. Hope you'll join us again.

    2. GiGi Eats Celebrities says

      December 12, 2015 at 6:01 pm

      MMMMM salmon & herbs de provence... DELICIOUS!!! 😉

      • Dr. Karen says

        December 13, 2015 at 9:42 am

        Thx Gigi!

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