Soft-boiled eggs, sage aioli, and fried sage from Getaway: Food and Drink to Transport You (page 205) by Renee Erickson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on July 01, 2023

    I made a 1/3 batch of the sage oil on p 343, which gave me 1/2 cup of oil, perfect for a one-egg blender aioli. Taste before you decide to thin it with water as I thought it needed more lemon and used that instead. If you are starting with fridge-temp eggs, the 6-min cook time isn't going to produce eggs that look like the book photo - almost hard boiled - nor will they be finger food so I put them on toast. Cook them the way you like!

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