Battered and Baked Sage Leaves

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).

• Ready In: 20 mins
• Serves: 2

Ingredients

• 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

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with tin foil and lightly oil with olive oil.
3. Beat the egg and egg whites or the egg subsitute with a fork and set to one side.
4. Put the flour or bread crumbs in a bowl and add some salt and a generous grinding of black pepper.
5. Now, dip the sage leaves one by one in the egg mixture, coat with the flour or bread crumbs and shake off any excess.
6. Lay on the baking sheet and finish the rest of the leaves.
7. Sprinkle a bit more salt and pepper on top of the leaves and then bake for 10-12 minutes, until nicely crisp and browned.
8. Serve immediately with your choice of dip or as a garnish.