A good egg with serrano ham and sage leaves.

The sage, since it has been transplanted, is sporting very healthy looking leaves that so need to be used in the kitchen. Sage with calf’s liver comes quickly to mind, but has to be rejected in even quicker time. Too many pretty calves in the fields at the moment to even consider that dish. However, in the back pages of Jamie Magazine, I found this delicious use for the sage. Jenny had just walked back in the house with a box of freshly laid eggs and in a short time serrano ham was sizzling in some olive oil. When the ham was crisp at the edges I added the egg and, as it set, grated a little parmesan over the yolk. The recipe recommended Manchego, but there was no Manchego, not even for ready money. On went the sage leaves and the pan was then put under a hot grill for 3 or 4 minutes. This is a truly simple and satisfying supper dish, made better with a glass of Cotes de Rhone and a salad dressed with walnut oil and lemon. Vinceremos.

About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
This entry was posted in Cooking, Digital photography, food, Food and Photography, Jamie Oliver, Photography holiday, Writing. Bookmark the permalink.

1 Response to A good egg with serrano ham and sage leaves.

  1. John Harvey says:

    I can almost taste it. Pity about the almost!

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