Sage is an herb I make sure is always growing in my garden yet I seldom think to use it. I especially like the almost minty aroma and flavor of the fresh leaves – entirely different from the dried, powdered leaves. I recently used the leaves, alternating with sliced garlic, between the slices of baked sweet potatoes.
This morning for breakfast I added chopped fresh sage leaves to a zucchini and egg dish. Sliced zucchini, which had been made limber by having boiling water poured over them, were arranged like the petals of a flower inside a greased ramekin.
I added thinly sliced fresh sage leaves to beaten eggs. The egg mixture, seasoned with salt, was poured over the zucchini and encouraged to flow between the slices.
I topped the dish with a leftover mixture of breadcrumbs, Asiago cheese and herbs.
It was baked at 325ºF until an inserted wooden skewer came out clean.
There is a “flower” in there somewhere, but you would never know it.