Recipe by Sackville
Got a ton of sage in your garden? Here's the perfect treat to use it up. These leaves are crunchy and very tasty, especially when dipped in a mayonnaise-mustard mixture (I like three parts mayo to one part mustard).
- 1 tablespoon olive oil
- 20 -30 fresh sage leaves, the largest you can find
- 1 egg, plus
- 2 egg whites or 1⁄2 cup egg substitute, lightly beaten
- salt and black pepper
- 1⁄3 cup flour or 1⁄3 cup fine toasted breadcrumbs
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Line a baking sheet with tin foil and lightly oil with olive oil.
- Beat the egg and egg whites or the egg subsitute with a fork and set to one side.
- Put the flour or bread crumbs in a bowl and add some salt and a generous grinding of black pepper.
- Now, dip the sage leaves one by one in the egg mixture, coat with the flour or bread crumbs and shake off any excess.
- Lay on the baking sheet and finish the rest of the leaves.
- Sprinkle a bit more salt and pepper on top of the leaves and then bake for 10-12 minutes, until nicely crisp and browned.
- Serve immediately with your choice of dip or as a garnish.