Next time you fry up that delicious, thinly sliced pork, throw some herbs de Provence in with those slices of vegetarian regret. The fantastic aroma alone is worth the effort, but the taste is some next level flavourama.

The thought occurred to me last week, and after trying it out I can’t imagine bacon without some kind of herb-y accessorizing. There’s definitely something specifically pork-appropriate about the herbs de Provence blend (the brand I use contains rosemary, marjoram, thyme, savory, basil, lavender, and sage), but I imagine your own combinations involving other additions like parsley or green onions would work out nicely - just be sure to choose a primary herb, or distinct flavours that compliment one another, so the additional tastes don’t get muddled into an unsavoury competitive gang bang.

It’s also good to remember that because bacon is so thinly sliced, a little bit of additional flavour goes a long way - a light sprinkling of herbs will do. Do not upstage the star or you’ll end up with a mouthful of dry, crusty herb flakes.

Your brunch will never be the same.

Do not try to angle your monitor to see around the other side, I’ll know.

I’m such a liar how can I be typing this if I’m dead.