Fried Eggs with Sauteed Sage Leaves and Capers

Fried Eggs with Sage and Capers

Eggs are such a quick way to make a nourishing breakfast or lunch

Serves 1

Sautee 6 – 8 whole sage leavesand a tsp of capersin a cast iron or nonstick fry pan with best quality olive oilover a medium flame

When golden, remove and reserve

In same fying pan, with a little more oil if necessary, carefully break 2 – 3 large organic eggsinto the pan over a medium flame

Evenly distribute the sage leaves and the capers over the egg-filled pan

Cover the eggs with a pot cover to cook the egg white on the top of the eggs

This is not a long operation

Take the top off and turn off heat once the eggs are cooked to your liking

The yokes should definitely still be runny and ready for a dipped piece of toast

Salt, pepperto taste