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Butter is browned and scented with sage to become the base flavor to these individual egg bakes. The original recipe serves only one, but multiply it to serve the exact number in your crowd.
Sage hangs out in our garden enjoying the cooler days longer than any other herb plant it seems making it an ideal addition for almost any autumn dish. Sour cream or creme fraiche becomes a bit more special with just one extra layer of it’s earthy goodness.
Ricotta cheese is melted with a bit of milk and sage butter to be tossed on to pasta. Easier then an alfredo sauce while lending a more interesting texture and flavor.
For Christmas morning breakfast, I like to have very little hands on work required to prepare it. So, I have taken to making egg + bread stratas. While there is a bit of work the night prior, in the morning my children can help me with the final Santa look. Then we toss it in the oven while we open presents and nibble on other treats. About mid-morning we are ready for our brunch which typically includes mimosas and sparkling drinks for our kiddos. The green onions are entirely optional and honestly if you love breakfast sausage or bacon, cook it up and crumble it in. I find the amount of bread, eggs, and milk quantity can vary depending on the size of my casserole dish. This is a flexible recipe, please adjust accordingly!
Almost a tart without the fruit, but easier to toss together with a garlicky-herb crumble on top. Substitute breadcrumbs if you cannot find almond meal or flour.
