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Fried Eggs/Tofu with Sage , & Butternut Squash Steaks with Brown Butter–Sage Sauce Recipe

Sage is an essential herb for cooking. It's got a hearty, savory flavor that is used mostly in Italian, British, American, and Middle Eastern cuisines. It is used for digestive problems, including loss of appetite, gas (flatulence), stomach pain (gastritis), diarrhea, bloating, and heartburn. It is also used for reducing overproduction of perspiration and saliva; as well as for depression. Studies on sage show that sage does in fact improve memory, attention/executive function, alertness and mood after getting doses of sage. Some studies have also shown that Alzheimer's disease patients demonstrated improved cognitive functioning and behavioral function.

Fried Eggs/Tofu with Sage


1 tbsp of olive oil

1 pinch of fresh sage leaves

1 egg / 4 oz. Tofu (¼ pkg)


Heat a large frying pan, add the oil and then the sage leaves.

Once they have fried to a translucent color move them over to the side of the pan and add the egg/tofu.

Pop the fried sage on top of the egg/tofu and season with salt and pepper.

Serve with well buttered/margarine/avocado toast.


Butternut Squash Steaks with Brown Butter–Sage Sauce


1 large butternut squash (about 3 lb.), preferably one with a long thick neck

1 Tbsp. extra-virgin olive oil

2 Tbsp. unsalted butter/margarine/oil, cut into pieces

6 sage leaves

2 garlic cloves, crushed

1 Tbsp. fresh lemon juice

Kosher salt, freshly ground pepper


Cut the neck off from the squash; reserve base for another use. Trim the stem off the neck then peel. Resting neck on cut base, cut in half lengthwise, creating two lobes. Trim off outer rounded side of each piece to create two 3/4"-thick steaks (about 6 oz. per steak); reserve trimmed off sides for another use.

Heat oil in a large heavy skillet over medium. Cook squash steaks, turning every 3 minutes, until deeply browned on both sides and fork-tender, about 15 minutes. Add butter/margarine/oil, sage, and garlic to skillet, tilt pan toward you so that liquid pools on one side, and use a large spoon to continually baste steaks with liquid. Cook, basting, until the liquid is no longer bubbling, smells nutty, and is beginning to brown, about 1 minute. Remove from heat and stir in lemon juice; season with salt and pepper.

Transfer squash steaks to plates and spoon sauce over.

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