The richness of the sage butter with the eggs makes this the perfect breakfast to serve with a glass of champagne to start your Sunday morning off on the right foot! Jess Rotter’s illustration captures the blissful drunkeness you feel from the intense yet delicate flavours of this eggy buttery sagey breakfast. If we had a band called ‘Eggs’ this would definitely be our album cover.
This Sage Butter Scrambled Eggs recipe now features on the menu of the Make Business Hub in Dubai.
Sage Butter Scrambled Eggs
- 4 eggs
- dash of milk
- generous chunk of butter
- 4 sage leaves
In a bowl whisk eggs and milk until just combined.
In a pan, heat the butter and add the sage leaves and cook until they start to brown. Reduce heat and add egg mixture and gently stir to scramble and cook until golden.
Serve with your favourite slice of bread and drizzle with olive oil if you are feeling really fancy.