Thyme

Characterized by a sharp, strong taste and a similar, but with a slightly lemon note smell. Fresh herb smells a lot harder than dried. A sharp, often called spicy, taste and smell of thyme blends well with almost all the dishes, salads, sauces, vegetables, eggs, and meat and fish. Gives them a specific accent, typical of Mediterranean cuisine.

EGGS in spinach-thyme sauce: 8 eggs, tablespoon vinegar, 1 / 2 package frozen spinach, thyme swelling, incomplete cup 18% cream, spoon flour, tablespoon of butter, salt, pepper, 2 cloves of garlic.

Wash the thyme and shake the water. Spinach break into pieces, add half the chopped thyme, put the lid on low heat. In a flat pan 2l boil water, add a pinch of salt and vinegar. Eggs in turn break into the cup - holding it just above the surface - pour into boiling water, gently, that the yolk is not melted. Cook, covered, on a tiny fire about 3-4 min. Protein should be cut, and the yolk in the center to remain liquid. Carefully remove with a slotted spoon and keep warm. Melt butter, add flour and mix until foaming. Pour in the cream, without interrupting the mixing and heat until sauce thickens. Add the thawed spinach, season to taste with salt, crushed garlic, thyme and the rest of the chopped pepper. Put eggs on platter and pour sauce.