My sweet friend Jacquie has never once had me into her home without providing delectable mini feast of artisan cheeses, breads, fresh fruit all meticulously presented with fresh flowers and herbs cut from her own garden. Jacqui has a gentle way about her, I am always encouraged and inspired when I leave. I love our visits. Several months ago she introduced me to “Sage Derby”. Sage Derby is a firm cheddar type gourmet cheese made using leaf sage for flavor, and colored using chlorophyll to give a green marbled finish. The finely chopped sage leaf gives a subtle extra flavor. Uh, did your mouth just water? Mine did. I immediately went out and promptly bought the largest wedge I could find. Unashamedly, I eat it by the hunk.
With my garden in full swing I can have the pleasure of my favorite breakfast; heirloom tomatoes and eggs. There are a ton of variations of this combo but this morning I decided to turn my favorite duo into a trio and use Sage Derby cheese. “Eggs Jacquie” is what I came up with. Any cheese will do really, guyere, sharp cheddar, or parmesan; just don’t call it Eggs Jacquie, name it after yourself. Enjoy!
2 teaspoons unsalted butter
5 med eggs
Coarse salt and freshly ground pepper
1 or 2 small heirloom tomatoes, sliced
1/4 cup grated Sage Derby Farmers Cheese
Heat broiler. Melt butter in an 8-inch nonstick ovenproof skillet over medium-high heat until foamy. Crack eggs into skillet, and cook until whites are almost set, about 1 1/2 minutes. Remove from heat. Season eggs with salt and pepper, and top with tomatoes, then cheese. Broil until whites are set and cheese melts and is bubbling, about 1 minute.