I seldom add more than one herb to eggs. Most often I add chives, thyme, or sage, but it depends on what else I'm serving. I've also added basil, rosemary, coriander (leaves), parsley...
I'm told Culinary Artistry (http://www.amazon.com/Culinary-Artistry-Andrew-Dornenburg/dp/0471287857/) has good information on flavors that complement one another, but I've never read it. It's probably time for me to, though. I can't rely forever on what I picked up from having a mom in the restaurant and catering business.
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Oh, now you're getting all fancy! I would have no clue what to do related to anything else on the plate.
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