Sage Fried Eggs

Sage Fried Eggs
September 3, 2020 Christina Mullin


from Jessica Dennison’s restaurant in Edinburgh’s, 27 Elliott

This is her synonymous breakfast dish to make at home; sage-fried eggs with lemony, bright greens.


-serves two-

4 tablespoons cold-pressed olive oil, plus another 2 tablespoons
A handful of sage leaves
2 free-range eggs (or 4 if you fancy more)
2 slices of sourdough
2 handfuls of greens, roughly chopped (spinach, chard, rocket, white cabbage, cavolo nero and savoy cabbage all work well, whatever is in your fridge)
½ lemon, juiced and finely zested
Pink Himalayan salt


First, heat 4 tablespoons oil in a non-stick frying pan, throw in your sage and allow it to crisp up before tossing to one side of the pan. Crack in your eggs, then using a spatula, flick the crispy-sage over the top of the eggs.

Fry on high until super-crisp on the outside, but the yolk still a little-runny (or until your liking). Season with plenty of salt then remove from the heat. Pop your bread in the toaster. Then in a second pan, heat the additional 2 tablespoons of oil, plus the greens, lemon juice and a pinch of salt. Fry on high for 1 minute or until just wilted.

Second great recipe from