Heaven. Complexity. Earthy. Sensual. Perfect!
And the bottle I purchased was very reasonably priced. I thought I would try it in this bento box lunch, using eggs from Hector's Honey. Hector is at many of the Sonoma County farmers markets, and his eggs are highly sought after, for good reason. I urge you to find eggs from a local farmer and compare them to the ones you get at the grocery store. Such a difference in quality and richness!
In the upper compartment: pita bread slices and grapes from De'Santis Farms. In the lower compartment: my own version of tamagoyaki (a rolled up omelette with spinach from Offerings of the Land in Glen Ellen and a tiny pinch of Italian Black Truffle Salt), steamed broccoli, carrot flowers, cherry tomatoes from The French Garden in Sebastopol, and steamed edamame.
I used this new bento box that I picked up at Daiso for 6 bucks. Unfortunately, I didn't notice that the top of the box has a crack in it, and apparently I bought it that way. Sadness! But it's just the cover that is damaged, so I will still use it.
Recipe for Italian Black Truffle Salt Omelette
butter for the pan
1 farmers market egg
3 leaves of spinach, cut into a chiffonade (thin strips)
a tiny pinch of Italian Black Truffle Salt
Crack egg into a bowl and then add the spinach. Whisk until combined a little frothy. Heat a pan over medium heat. Add butter to pan and let butter melt. Add egg mixture and cook, while shaking and tilting the pan so that the eggy mixture fluffs up a bit. Alternately, you can use a spatula to move the egg curds towards the middle of the omelette and let the runny parts of the egg move to the outside. Once the omelette is nearly set, sprinkle the truffle salt along the middle. Use your spatula to roll up the omelette. Remove from pan and allow to cool. Cut into segments and place in bento. Makes enough for one serving.
Don't forget to enter my big ol' 50th bento post giveaway!