To Sauce or Not To Sauce….

Is that even a question? I know that typically food tastes best in it’s purest form, but I’ll be honest: I love me a good sauce. Aioli? Spoon it on. Three types of dipping sauces call my name. Especially on eggs in the morning, I’ve been known to use an entire bottle of Green Tabasco Sauce. Don’t get me wrong — at Bouchon, Thomas Keller’s eggs didn’t need a lick of anything, but my home concoctions sometimes call out for something more.

I’m usually a fan of the aforementioned green sauce and if I absolutely HAVE to, I’ll go with regular Tabasco, Tapatio, or Sriracha. I know, call me crazy but I’ve never been a huge Sriracha fan. Crystal’s Hot Sauce is another one that hits it out of the park.

Breaking from my hot sauce rut, I was recently introduced to a few new additions for eggs that were quite heavenly…

  • Marinara Sauce – while typically relegated to the dinner table and doused on pasta, this is a great addition to scrambled eggs with sautéed mushrooms and spinach. We’re going for an Italian theme here, plus it’s a great way to use leftover sauce.
  • Harissa – as comparable as ketchup is to Americans, Harissa is to Moroccans. This stuff is out-of-this-world. I literally have gone through half a jar in two days! It’s the perfect kick in the morning.
  • Herb Cream Cheese – now I haven’t tried this yet, but I found this recipe on 101 Cookbooks and instantly bookmarked it. Who doesn’t love cheesy, herb laden eggs? Transports you to France. Go try it for yourself!

Any other additions I failed to mention? I’d love to hear about them!

Now let’s get saucy.


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