I usually associate sage with the winter months–it’s delectable with Thanksgiving turkey and stuffing, perfect on roast chicken and potatoes, an utter delight with yams and winter squash. Â But sage is a springtime herb too, and if you have a living sage plant, it should be just starting to shoot out tiny purple blossoms. Â Don’t let those springtime beauties go to waste! Â Make fried eggs with sage butter and sage blossoms.
It’s as easy as making regular fried eggs, but before you put your eggs in the hot butter, add a few sage leaves, let the butter take on their nutty flavor and brown up ever so slightly, and only then add the eggs. Â Once they’re cooked to your liking, sprinkle them with the fried sage leaves and fresh sage blossoms. Â These eggs are the perfect accompaniment to hot buttered toast.
