March 23, 2004
Barrett's Egg, Feta, and Sage Sandwich

This is so fast and simple I hesitate to call it a recipe. It's one of my favorite breakfasts. My wife was hooked by this recipe the first time I made it and I give it partial credit for our marriage.

For flavor, the butter is essential, even with a non-stick pan. It's just not right with margarine or a cooking spray.

The sage used in this recipe can be the powdery ground sage, but for best results, I like the dried sage leaves, crumbled between your fingers into the bowl. The texture and the newly released oils make the sage much more prominent.

serves 2-3
2 English muffins, split
2 tablespoons of butter
5 eggs
1 tablespoon sage
1/3 cup crumbled feta cheese
salt and pepper

In a medium bowl, beat eggs, sage, feta together. Add very little salt (the feta is pretty salty) and enough pepper to taste.

Toast English muffins.

Melt one tablespoon of butter in a non-stick frying pan over medium heat. Pour egg mix into pan and stir to scramble, distributing cheese. You aren't trying to melt the feta, just warm it through. Some may melt - that's fine - but it's not the goal. When the eggs are still just a little loose, turn off heat.

Butter English muffins, dish egg mix on top of each side of muffins.

Remember if the eggs are done in the pan you've overcooked them since they will continue to firm up from carryover heat. The sage and salt from the feta give you the illusion that there is sausage of some sort in the mix. I'm sure the fat from the butter doesn't hurt either.

Serve with juice, skim milk, coffee and the Sunday paper.

Posted by Barrett in Maryland at March 23, 2004 10:28 AM | TrackBack Print-friendly version

Sounds really nice, Barrett - too bad He Who Eats over here won't eat eggs. I'll have to try it when he's away on a lads' weekend. One question: have you tried it with fresh sage? Or would that make the flavour too strong?

Posted by Meg in Paris on March 23, 2004 at 4:09 PM

The texture of fresh sage just isn't right in this dish. You could fry the sage first to crisp it up. That should work.

Posted by barrett on March 23, 2004 at 4:59 PM

WOW. Just tried this Barrett and you are absolutely right - it is seriously good. I could almost (well not really) face vegetarianism with dishes like that around. I didn't bother with the English muffins, though - just used plain old whole wheat toast. Thanks a million!!

Posted by Meg in Paris on March 27, 2004 at 7:23 AM

I can claim this as an original dish (as simple as it is). I made it when Rebecca first visited me and I was trying to come up with a "special" breakfast.

I was going to make this Saturday morning but I've run myself out of sage. Off to the market, I guess.

Posted by Barrett on March 29, 2004 at 9:39 AM

I actually went to the store Saturday morning before breakfast and picked up the sage, so that I could have it. (Are you impressed?)Bravo on a great invention!

Posted by Meg in Paris on March 29, 2004 at 9:53 AM

Sounds good, Barrett. I will have to do this without English Muffins as well, but the feta will be a nice touch to a typically Italian diet. Thanks!

Posted by Jackie Goyette on April 22, 2004 at 9:56 AM

This sounds yummy. I've been looking for some different breakfast ideas. thanks!

Posted by Ro on June 23, 2004 at 10:57 AM
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