Simple Way to Make Ultimate Eggs de Provence
Hello everybody, it's Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, How to Make Super Quick Homemade Eggs de Provence. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Eggs de Provence, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggs de Provence delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Eggs de Provence is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Eggs de Provence estimated approx 20 mins.
To get started with this recipe, we have to first prepare a few components. You can have Eggs de Provence using 9 ingredients and 3 steps. Here is how you cook that.
Yeah herbs de Provence in eggs
Ingredients and spices that need to be Get to make Eggs de Provence:
- 1 tsp herbs de Provence
- 1/4 tsp salt
- 1/2 cup chopped ham
- 1/2 cup onion, chopped
- 1/2 large tomato chopped
- 1/3 cup Romano parmigiano cheese grated
- 1/4 cup butter
- 4 large eggs
- 1 tbsp chopped parsley
Steps to make Eggs de Provence
- Chop your onions tomatoes and ham heat butter add everything together
- Beat your eggs and add then Add your cheese herbs de Provence and salt stir mixing well cover and cook 7 minutes
- Add yor parsley across top recover take off heat 3 minutes serve hope you enjoy
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So that is going to wrap this up with this special food Steps to Prepare Homemade Eggs de Provence. Thank you very much for your time. I am confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!