I had to fix them for breakfast this morning. Well, lunch. I didn't exactly roll out of bed early...

For seasoning I added small (1/8 - 1/4 t.) amounts of thyme, marjoram, celery seed, savory and parsley. A little bit of black pepper as well. (Same seasonings I did for Caitlin's batch last night.)

I did use a bit more Essence, because I wanted a slightly "blackened" flavor on the crunchy outside.

Topped it off with a caper and dill mayo (1 tablespoon capers, drained and a couple good pinches of dill, in about 3 tablespoons of mayo), and it was delicious!