Wednesday, December 21, 2011

Scrambled Eggs with Fried Sage and Cornbread


2 Eggs
1 tbsp milk
1-2 tbsp Butter
3-5 sage leaves
Salt and Pepper
A mild white cheese, like mozzarella, is optional
A slice of Buttermilk Cornbread*


Melt butter in a frying pan.  Put sage leaves in and flip them after ~5 seconds.  Cook for an additional 5 seconds and then remove and place on a towel to drain.  Beat eggs and milk together in a bowl.  Add salt and pepper (two or three shakes of each ought to do it).  Use the same butter to cook your scrambled eggs.  If you're going to add cheese, add it towards the end or on the plate.  Garnish the eggs with sage.  You may want to crumble or break the larger leaves so that they are more incorporated into the eggs.  Serve on top of a slice of cornbread.

*Simple Buttermilk Cornbread Recipe

1 cup cornmeal
1/3 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
1 cup buttermilk

Combine dry ingredients; add beaten egg and buttermilk, mixing well. Pour into greased, heated 8-inch or 9-inch iron skillet. Bake at 400° for 20 minutes, or until lightly browned.
Buttermilk cornbread serves 8.

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