Eggs Scrambled with Sage Extract

Directions

1. 1
   In a teacup, combine the sage and boiling water and let steep for about 30 minutes.
2. 2
   Transfer the mixture to a blender.
3. 3
   Blend on high speed for about 15 seconds.
4. 4
   Pass the liquid through a strainer lined with cheesecloth or a paper towel.
5. 5
   Squeeze the cloth to extract as much juice as you can.
6. 6
   Measure out 2 teaspoons of the sage extract to add to the eggs.
7. 7
   In a medium bowl, lightly beat together the eggs, cheese, salt, and the 2 teaspoons sage extract.
8. 8
   In an ample skillet, warm the butter over medium heat until it is melted and hot but not brown.
9. 9
   Immediately pour the egg mixture into the pan.
10. 10
    With a wooden spoon, begin to mix the eggs after they have just set, as for scrambled eggs; continue to mix the eggs until they are evenly and lightly cooked.
11. 11
    Take care not to overcook them.
12. 12
    Turn the eggs out immediately onto a warmed plate and serve at once.