What to Cook Tonight #98

Celebrating the start of autumn with one of our favourite aromatic herbs — cozy sage. Crispy Sage Eggs with Brown Butter & Yoghurt, Ricotta Gnudi with Sage Butter, and Crispy Fried Sage Leaves.

We love sage; an old-fashioned herb reminiscent of cozy family dinners and Italian trattorias. As autumn starts to settle in in Wānaka (and Rose looks toward spring in Lisbon), we’re feeling pan-seasonal with our three recipes this week.

Crispy Fried Eggs with Sage, Brown Butter & Yoghurt

First, we have some gorgeous Crispy Fried Eggs with Sage, Brown Butter & Yoghurt. Eggs and thick Greek yoghurt is Rose’s new favourite protein-packed breakfast, and this (somewhat decadent) variation is so fabulously tasty and easy to make.

You start by browning the butter and cooking the sage. Once sage is toasted (but not burnt), carefully remove the leaves from the hot butter. Add a splash of oil to your pan to ensure the butter does not burn, then pan-fry your eggs until they are lovely and crispy. For maximum crispiness and those scrumptious laced edges, we like to use a spoon to baste the whites of the eggs with the hot oil and butter from the pan. Serve alongside hot buttered toast.

From “La Cucina Italiana”

Make these if you’re the kind of person who likes — sleeping in, indulgent breakfasts, long baths, and the art of scarpetta (using a small piece of bread to go around the plate at the end to soak up all the precious flavours). Scarpetta directly translates as “little shoe” which supposedly comes from the fact that a shoe, just like the bread on the plate, drags up what’s on the ground.

Crispy Chilli Eggs, Turkish Eggs with Yoghurt & Paprika Butter

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