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Sage Lunch Ideas

An aromatic recipe with many health benefits.
Picture of Judith Steger

Judith Steger

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eggs with sage _ judith bto

One of my favorite garden herbs is sage: very aromatic and easy to grow. We have a big bush in a pot underneath our apple trees where it grows abundantly. It is in a pot for that reason; if planted in the ground and not pruned, it could easily take over big areas of the garden. It only needs a little water and can be harvested nearly year-round once established. However, a good prune once or twice a year not only keeps the size manageable but will also stimulate new growth. New leaves are more tender, while mature leaves tend to be more bitter.

Culinary sage goes well with many dishes, for instance, meat, pasta, or eggs, and makes them easier to digest. Sage is also known for its many health benefits, particularly for soothing dental infections and sore throats. However, sage has even more medicinal benefits to offer, such as improving mood and concentration, as well as reducing sweating, inflammation, and anxiety, and more. 

This summer, I experimented a bit more with sage, and this egg recipe, sprinkled with ground chia seeds, became one of my go-to lunch dishes. This dish is quick to prepare, aromatic, and, top it off with a piece of buttered sourdough bread, very satisfying. 

Ingredients

  • 10-15 sage leaves, depending on size and preference, enough to cover a medium-size frying pan
  • 2 eggs, ideally pasture-raised
  • 2-3 tbsp coconut oil
  • 1 tbsp ground chia seeds (optional)
  • Sea salt to taste

Directions

  1. Cut sage leaves from stems and rinse with water. Pat dry.
  2. Heat coconut oil in a medium-size frying pan.
  3. Add dry sage leaves, and fry at medium heat for about 2-3 minutes.
  4. Break eggs over sage leaves and let cook for 2-3 minutes (or longer, depending on your preference).
  5. Sprinkle with salt and ground chia seeds (optional).
  6. Enjoy!

Notes

  • I often prepare more sage leaves at once and store them in an airtight container in the fridge. That way, the next lunch is even quicker.
  • When it comes to chia seeds, I prefer mine to be pulverized. For that, I regularly grind chia seeds with my Vitamix and store the powder in a glass jar inside the freezer to protect the omega 3s. (Learn more information on this popular superfood and its many health benefits here.)
Picture of Judith Steger

Judith Steger

Judith (pronounced "you did") started to study nutrition on a deeper level in 2007, after her daughter was born, when all the recommended rice cereal reminded her more of shredded cardboard than nutritious, baby food. Judith is a passionate cook, preparing most of her food from scratch, and a dedicated student of homeopathy, which helped her heal her gluten sensitivity. She is also a yoga teacher, offering classes that feel nourishing for the mind, body, and soul – whether they are gentle or led in a more vigorous way.

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