I have something a little different for this weekend's recipe: a recipe for an ingredient!
The first time I visited Denmark in the spring of 2007, I was taken to a gourmet food shop in Copenhagen where I found a small packet of herb salt and a Weck jar. Perfect for a souvenirs in my opinion - small, relatively inexpensive and practical. The Weck jar is now the happy home of my brown sugar (and my brown sugar bear). I put the salt in my sea salt grinder when I got home and starting grinding it on everything.
It's awesome on scrambled eggs. I found that out when all I could manage for breakfast every day for about three weeks near the end of the first trimester was one egg scrambled in butter with the herb salt. I don't really remember what was in it besides rosemary, but I recreate my own now with my favorite herbs. Try it with your own favorite combination, but I highly recommend the rosemary. It adds a tasty kick to vegetables, rice, eggs, you name it.
Herbed Sea Salt
*amounts are approximate
1 cup coarse sea salt
2 tbsp. dried rosemary leaves
1 tbsp. dried thyme leaves
1 tbsp. dried basil leaves
Mix all ingredients together and store in an airtight container in a cool, dry place. Grind over everything!