Preheat oven to 400 degrees F.
Line a baking sheet with tin foil and lightly oil with olive oil.
Beat the egg and egg whites or the egg subsitute with a fork and set to one side.
Put the flour or bread crumbs in a bowl and add some salt and a generous grinding of black pepper.
Now, dip the sage leaves one by one in the egg mixture, coat with the flour or bread crumbs and shake off any excess.
Lay on the baking sheet and finish the rest of the leaves.
Sprinkle a bit more salt and pepper on top of the leaves and then bake for 10-12 minutes, until nicely crisp and browned.
Serve immediately with your choice of dip or as a garnish.
Ingredients:
1 tablespoon olive oil
20 -30 fresh sage leaves, the largest you can find
1 eggs, plus
2 egg whites or 1/2 cup egg substitute, lightly beaten
salt and black pepper
1/3 cup flour or 1/3 cup fine toasted breadcrumbs
Steps/Methods:
Preheat oven to 400 degrees F.
Line a baking sheet with tin foil and lightly oil with olive oil.
Beat the egg and egg whites or the egg subsitute with a fork and set to one side.
Put the flour or bread crumbs in a bowl and add some salt and a generous grinding of black pepper.
Now, dip the sage leaves one by one in the egg mixture, coat with the flour or bread crumbs and shake off any excess.
Lay on the baking sheet and finish the rest of the leaves.
Sprinkle a bit more salt and pepper on top of the leaves and then bake for 10-12 minutes, until nicely crisp and browned.
Serve immediately with your choice of dip or as a garnish.
