It’s not the load that breaks you down, it’s the way you carry it.
~ Lou Holtz
Here we are! Hot off the heels of our trip, we made it safely home here in Vancouver Monday afternoon. There really is no place like home!
Since then, you can imagine the marathon of unpacking, catch up phone calls & texts, as well as mentally preparing for all that is on the imminent horizon. Yes, it is time to dig back in to real life, and I am excited to be back!
Given the massive range of experiences that are still being digested, I figure it is high time for a recipe, and what better way to start than with a yummy & authentic way to get a taste of two of the most delicious, and most used ingredients in Provence (or anywhere for that matter)…. garlic and tomato!
There are years that ask questions and years that answer.
~ Zora Neale Hurston, Their Eyes Were Watching God
It’s hard to beat a person who never gives up.
~ Babe Ruth
First, a few quick words on eggs, as this is the first time they have been prominently posted here on IPOM. Eggs seem to be (IMHO) really one of those foods that either sit well with you or they don’t.
In my early years as a strict vegan, I will never forget the day my body craved eggs. I was pregnant, and well, (just a little) hungry. Though it had been years and I’d never been a giant fan of eggs, I knew my body needed to be listened to, for I do believe (still to this day), that the body ultimately knows better than the mind ever can – if only we just tune in & really listen, and for anyone out there who has ever had pregnancy cravings you know what I am talking about (winky face).
And as each of our bodies is different, so is each of our minds.
Never mind my own personal views on eggs, these guys are inexpensive, easy sources of energy & protein.
They are also the food of choice (hard-boiled) used at the inner city Breakfast Program offered through one of Not So Fast’s partner’s in feeding people – for their high protein content and grounding nutritional quality.
It’s not how much we give but how much love we put into giving.
~ Mother Teresa
The Less:
Less boredom when it comes to cooking eggs means tastier ways to enjoy them. Less sugary, sweet breakfast foods means more garlicky, savory goodness. Less cream, milk, and cheese added means cooking up eggs is light and simple, not to mention tasty, inexpensive, and oh so good!
The More:
More inexpensive hearty protein means you can get by with just a little. More fresh tasty recipes means more simple, yet delicious meals. More uses for all those ripe tomatoes means they’ll never go to waste, so you can enjoy them at just about any meal.
Provencal Tomato Basil Scrambled Eggs with Garlic:
Adapted from ‘Provence’
- (5) fresh eggs
- (1) tbsp good olive oil
- (2) medium-sized ripe tomatoes
- (1) clove fresh organic garlic, minced
- (1) bay leaf
- (1/4) tsp salt plus more to taste
- (2) tbsp cold butter
- freshly ground pepper
- 6-10 fresh basil leaves
Start by peeling & seeding the tomato: put up a small pot of water to boil while you prepare the garlic and other ingredients. Once the water is at a boil, add the whole tomato and turn it in the water to cover all the skin. Leave in the water for 30 seconds or so and then turn the heat off. Remove the tomato from the hot water and allow to cool. From there, the skin should simple peel off the outside of the tomato! Next, open up the tomato and quarter it. Carefully remove the seeds with a spoon and discard. Chop the remaining tomato flesh and set aside.
When you are ready to cook, heat a deep skillet and add the olive oil over medium to low heat. Add the minced garlic and cook, stirring until just fragrant (but not turning brown). Add the tomato flesh, the bay leaf, and the salt and bring to bubbling on medium heat (turn it up slightly). Once the tomatoes are hot and start to bubble, return the heat to a lower simmer temperature and cook, stirring with a wooden spoon for 15 minutes. This will smell so good!
While the tomatoes are cooking, combine the butter, a pinch of salt, ground pepper to taste, and the eggs in a mixing bowl. Use a fork to cut the eggs and only mix them until the whites and yolks are mixed (but don’t go crazy on them).
Turn up the heat of the tomato pan again to medium high to cook the eggs. Remove the whole bay leaf from the pan and add the egg mixture. Cook, stirring constantly until the mixture reaches a beautiful, creamy texture.
When ready, remove from heat and continue to stir the eggs in the pan as the absorb the leftover heat. Tear the basil pieces over the mixture with your hands and stir in just before serving.
Serve from the pan onto plates with anything you desire – we enjoyed this with baguette but a lovely salad would be delicious!
With the new day comes new strength and new thoughts.
~ Eleanor Roosevelt
I am quite certain my vegan readers are already thinking about how to make this perhaps with tofu instead of eggs (which would be delicious!!), and as always, I encourage any number of creative ways to make this yours!
Of course, since we arrived home I am also on the hunt for the best baguette in town, as once you get used to that delicious bread (which my body has no issues with but that is another post), it is hard to go without!
But alas, I will be fine 
Better than fine, really.
I know I said in my last post I’d be sharing a list of our top foods that we enjoyed on our trip, and I’ll be compiling some thoughts on food in addition to that, as the take-aways for me are still percolating.
Returning home is wonderful, and while I was treated to some beautiful goodness away, I am also grateful to live here where that goodness is still abundant as the growing season is still well underway here at home.
I’ll be headed to our local Farmer’s Market this weekend – I’ll let you know how that goes in comparison to France! As for now, I am still sifting though photos and editing when I can (mostly in the middle of the night when the jet lag has got me). Here are a few gems of the beloved Champs Elysees as seen from the top of the Arc…
Don’t cry because it’s over, smile because it happened.
~ Dr. Seuss
I am looking forward to catching up with all of you and getting started with this brand new season that is upon us, and of course sharing loads of good stuff from our time away.
As always I am ever so grateful to all of you for reading and sharing this journey with me (and in this case my family too!)
Many wishes, kisses, and blessings to all of you for a fabulous start to September!
- What is your favorite way to eat eggs?
- Have you ever experienced pregnancy cravings?
I know there are some funny ones out there….I’d love to hear yours!
Yours in Less (from back home),
