This recipe reminds me of the summer that I spent in France when I was in college. I spent my time in Bordeaux and traveled there via train from Paris. I can’t think of a better way to travel through France. I saw some of the most beautiful countryside scenes – miles and miles of rolling green hills flanked by charming farm cottages, fields of deep purple lavender, and rows and rows of grape vines. It was a pleasure to be able to take it all in without distraction. Such a beautiful way to travel.
Ever since that visit I have been enamored with France and all it has to offer. I love the southern region most particularly. Once you get outside of the city, life slows down and you can just breathe and take it all in. Since I was there in the summer I got to partake in many relaxing multi-course meals out in the garden. The food is simple and delicious. There was no frenzied preparation or frazzled nerves – just easily prepared delicious food and good conversation. I don’t recall experiencing anything like it in the United States. Life is just different there. In a good way.
Trips to the market are made daily, or nearly daily, in order to secure the freshest ingredients. It never felt like a chore though. It felt more like a savoring of what life has to offer in the way of good food – a smorgasbord of fresh ingredients in various colors and textures. They had kegs of wine and you just brought your bottles and filled them up, ready for the next round of relaxing mealtime conversation with friends and family.
These little egg cups are called Provencal. It’s a fitting name, me thinks. I love the simple little outdoor scenes and, of course, the French Provencal furniture. These cups just seem to invite you outdoors with your breakfast, cup of hot tea or coffee and a good book.
- 6 large hard cooked eggs. The steam method for cooking eggs works great, even for fresh eggs.
- 1 tbsp. sun dried tomato bruschetta spread with basil and virgin olive oil
- ⅓ cup mayo
- 1 tbsp. chopped pitted kalamata olives
- 2 tsp. chopped fresh parsley
- 2 tsp. chopped capers
- ½ tsp dried herbes de Provence
- ½ tsp. Dijon mustard
- ¼ tsp. salt
- Peel eggs and cut in half lengthwise if serving the traditional way. If serving in egg cups, leave the shells on but remove the tops with an egg topper.
- Remove yolks into a medium bowl and mash with a fork.
- Add tomato spread, mayo, olives, parsley, capers, herbes de Provence, and mustard.
- Mix well. I like to use a mixer to break down any lumps and give the mixture a creamy texture.
- Add salt and pepper to taste.
- Spoon or pipe mixture into egg whites. Garnish as desired. I used chopped parsley.
Recipe from Cooking Light.