Eggs Scrambled with Sage Extract

1. 1

   In a teacup, combine the sage and boiling water and let steep for about 30 minutes.

2. 2

   Transfer the mixture to a blender.

3. 3

   Blend on high speed for about 15 seconds.

4. 4

   Pass the liquid through a strainer lined with cheesecloth or a paper towel.

5. 5

   Squeeze the cloth to extract as much juice as you can.

6. 6

   Measure out 2 teaspoons of the sage extract to add to the eggs.

7. 7

   In a medium bowl, lightly beat together the eggs, cheese, salt, and the 2 teaspoons sage extract.

8. 8

   In an ample skillet, warm the butter over medium heat until it is melted and hot but not brown.

9. 9

   Immediately pour the egg mixture into the pan.

10. 10

    With a wooden spoon, begin to mix the eggs after they have just set, as for scrambled eggs; continue to mix the eggs until they are evenly and lightly cooked.

11. 11

    Take care not to overcook them.

12. 12

    Turn the eggs out immediately onto a warmed plate and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.