- ¼ cup packed fresh sage leaves, finely minced
- 3 tablespoons boiling water
- 7 eggs
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- ½ teaspoon sea salt
- 2 tablespoons unsalted butter
- In a teacup, combine the sage and boiling water and let steep for about 30 minutes. Transfer the mixture to a blender. Blend on high speed for about 15 seconds. Pass the liquid through a strainer lined with cheesecloth or a paper towel. Squeeze the cloth to extract as much juice as you can. Measure out 2 teaspoons of the sage extract to add to the eggs.
- In a medium bowl, lightly beat together the eggs, cheese, salt, and the 2 teaspoons sage extract.
- In an ample skillet, warm the butter over medium heat until it is melted and hot but not brown. Immediately pour the egg mixture into the pan. With a wooden spoon, begin to mix the eggs after they have just set, as for scrambled eggs; continue to mix the eggs until they are evenly and lightly cooked. Take care not to overcook them.
- Turn the eggs out immediately onto a warmed plate and serve at once.