Sage and Scramble

What inspired me to create this recipe today is the beautiful organic sage I purchased from a local market. Sage is one of my very favourite herbs. You can do so much with it. Soak a branch of it in boiling water to make a cleansing tea. Add it, along with melted butter and salt, over a dish of linguini for easy gourmet-tasting pasta. You can even burn it around your house. Hippies and healers say that it cleanses negative and stagnant energy out of the home. I usually hang fresh sage in my kitchen for easy access. You can store it in the fridge, hang it upside down to dry or grow an entire plant in a pot near a window.

Today I decided to make scrambled eggs. Because I’m travelling, I don’t have my kitchen with me and my flavour options are limited. But I’ve got sage. You can much buy it pretty much anywhere and it adds, at least in my opinion, the most divine flavour to almost any dish. So I decided to try it out with eggs.

Fennel & Sage Scramble Ingredients
serves 1 | prep time 5 minutes | cook time 10 minutes

  • 3 small organic eggs, whisked together in a bowl
    use 2 if large and always buy organic
  • 1/2 bulb organic fennel, chopped
    I used a small bulb and I find that organic generally tastes better
  • 1 a hand-full of organic heirloom cherry tomatoes, sliced
    use any tomatoes you like, but I enjoy the variety of heirloom for flavour and colour
  • 1 tbsp extra virgin olive oil
    I purchased a wonderful olive oil from a farm in Italy. I highly recommend that you not skimp on your olive oil, as it’s the nectar of the Gods, in my opinion
  • 1 clove garlic, chopped
    simple enough
  • 3 leaves of fresh sage
    must be fresh as dried and ground won’t do
  • salt and pepper to taste
    I left it out of this recipe but you can use what you’d like
  • 1 hand-full of organic greens as a side
    I eat them plain but you might want a dressing. Use a squirt of lemon and a pinch of sea salt for a simple, fat-free option


  1. Add the oil to a warm pan on low-medium heat, then add the garlic and sauté until it’s almost-but-not-quite-brown.
    **Things to note: You do not want to cook olive oil on high, nor do you not want it to smoke. Smoke means the oil is burnt, and burnt oil causes free radical damage inside the body. Free radical damage can lead to cancer.
  2. Add the fennel and continue to sauté for about another 2-3 minutes, or until the fennel pieces start to brighten. Then add your sliced tomatoes and cook for another 4 minutes, stirring often.
  3. Add the sage leaves whole and stir them into the mix. You may leave them in for good or take them out before adding the egg.
  4. Remove the ingredients from the pan and pour in the whisked eggs. Tilt the pan in all directions to coat the bottom with egg, and with a wooden spatula begin to pull the egg away from the pan walls and into the centre. Continue to do this while tilting the pan to allow all of the egg to cook.
  5. Add your ingredients back in and stir with the wooden spatula.
  6. When the eggs are done to your liking (some like them runny, others a little more dry), plate and serve with a side of greens. Add salt and pepper if you wish (I didn’t) and that’s all there is to it!

Let me know how it turned out for you. And feel free to swap out any ingredients for what you have. That’s the fun thing about cooking at home – you can do whatever the hell you want!