Baked Eggs with Butter and Sage
Published by Page Street Publishing Co.
You have never known the true flavor of sage until you fry it in butter. This simple herb transforms into a crispy blast of flavor. It’s a perfect complement for the buttery flavor of baked eggs.
Preparation Time25 min
- 1/2 cup (115 g) unsalted butter
- 8 fresh sage leaves, washed and dried
- 4 eggs
- 1/2 teaspoon unrefined sea salt
Preheat the oven to 350°F (177°C).
In a medium skillet, melt the butter on medium heat, then place the sage leaves in the skillet and cook until they start to turn brown, being careful not to burn the sage or the butter. Reduce the heat until the leaves appear fully cooked, or about 3 minutes total.
Divide the sage leaves and melted butter among four small ramekins. Crack an egg into each ramekin, then sprinkle with salt. Bake until the whites are beginning to set and the yolks just start to get cloudy, about 15 minutes. Check the eggs frequently to make sure they do not overcook, as they will continue cooking in the warm ramekins when they come out of the oven.
Serve immediately with toasted Keto Paleo Lard Biscuits (page 135).
Note: If you are dairy intolerant, you can use ghee instead of butter in this recipe.
Reprinted with permission from The Keto Paleo Kitchen by Vivica Menegaz, Page Street Publishing Co. 2017