french omelette

French Omelette

Have you ever seen a French chef make a crepe? They do this wonderfully quick motion with their wrist while holding the crepe pan, making the crepe flip over perfectly. They do the same thing with their omelettes too. A French omelette, also known as an omelet aux fines herbes, is flipped over and cooked on both sides before it’s folded into thirds to create the finished presentation. I’m not ashamed to admit that the whole flick of the wrist movement scares me and I avoid it when I can. Whenever I make a crepe or a French omelette, I simply use a really large spatula to aid me in flipping the food over. It works perfectly every time and I don’t have any fear that my food will end up on my kitchen floor rather than back in the pan.

fougasse

Fougasse

After a couple of unusually hot days in California, I couldn’t help but feel some anticipation for summer. I spent the weekend by the pool, bbq-ing, indulging in my favorite ice cream, and watching travel videos of the French Riviera. I love watching those travel guide films, especially when they share views of the beautiful lavender fields of Provence and glimmering turquoise waters of the Cote d’Azur. To quell my pressing need for a dose of Southern France, I made this Provencal olive bread called fougasse. Eating the flavorful bread, warm out the oven, I could almost feel the sea breeze on my face and smell the lavender trailing through the air.

baked eggs

Baked Eggs (les oeufs en cocotte)

For me, food doesn’t always have to be a quick and easy affair. I enjoy the taste of meat that’s been slow-cooked for hours, or bread whose yeasted dough has rested overnight. That said, I can definitely appreciate a quick and effortless meal, especially when it’s incredibly delicious. These baked eggs with fresh herbs don’t have to be reserved for a special occasion, even if they look all formal set up in those pretty little ramekins. They’re so simple to make and they give a whole new meaning to creamy, dreamy eggs.