The simple smooth texture of eggs; the satisfying crack of a shell and the joy of watching a deep golden yolk slide into the bowl; the scent left behind as you tear fresh sage leaves from their stems; the savory aroma of parmesan heating on the stove. The very act of creating a dish can be therapeutic—soothing the soul with each rhythmic movement. Whether it's a Saturday morning or Wednesday evening, moments like these should be cherished.
+ 2-3 Leaves of Fresh Organic Sage
+ 2 Large Free-Range or Pastured Eggs
+ 1 tsp (or more) of Golden Pastured Butter (Kerrygold is an easily sourced and reasonably priced option)
+ Scoop of Raw Aged Parmesan, preferably imported from Italy
+ Pinch of Chunky Celtic Sea Salt
Gather your ingredients and start with your fresh sage leaves. Remove from stem and stack on top of each other, then roll tightly. Using a sharp knife, slice lengthways all across the leaves, then rotate 180 degrees and slice at least once across entire roll. Depending on how you roll or how fine you like your sage, you may need to slice a few more times. Through it all, attempt to be light handed with the delicate leaves.
Place a small safe frying pan on the stove, turn the range on low, and drop your butter in the pan to melt.
Crack your eggs in a glass bowl and whisk with a fork until the yolks are well mixed with the whites. Add your pinch of chunky Celtic sea salt, scoop of parmesan, and diced sage to the eggs. Gently whisk a few more times. Once combined, pour into the warm pan.
Feel free to turn up the heat to medium, if you'd like to speed up the process. Watch your eggs closely. Using a small spatula, stir and turn the liquid—scrambling your eggs. Once the eggs are cooked to your preference, remove from heat and swoop into a bowl. Top with more Celtic sea salt, aged parmesan, or even sage, if you'd like. One your dish is ready, take a seat and slowly savor your toasty egg treat!
À votre santé!