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Serve with toast rubbed with garlic and drizzled with EVOO, salt.
Melt butter in a small skillet over medium heat. Fry sage leaves to crisp and remove to drain; reserve sage-infused brown butter.
Cover eggs with water in a small pot, bring to boil and boil 7 minutes. Crack shells and soak to loosen. Peel shells and pat egg dry. Toss them in brown butter to coat, spooning butter liberally over the top.