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Serve with toast rubbed with garlic and drizzled with EVOO, salt.


  • 4 tablespoons butter
  • 12 leaves sage
  • 2 large eggs
  • 1 small to medium butternut squash or delicate squash, the neck half only, peeled and thinly sliced into half moons about 1/4-inch thick
  • Cooking spray
  • Salt and pepper
  • Freshly grated nutmeg
  • 2 bunches frisée
  • 2 cups baby kale
For the Dressing
  • 1 shallot, grated
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons white balsamic or white wine vinegar
  • 1/3 cup EVOO – Extra Virgin Olive Oil
  • Salt and pepper


Serves: 2 - in bed!


Melt butter in a small skillet over medium heat. Fry sage leaves to crisp and remove to drain; reserve sage-infused brown butter.
Cover eggs with water in a small pot, bring to boil and boil 7 minutes. Crack shells and soak to loosen. Peel shells and pat egg dry.  Toss them in brown butter to coat, spooning butter liberally over the top.

Arrange the greens on plates. Whisk up dressing ingredients and dress salads. Nest eggs in the greens and garnish each dish with crispy sage leaves.

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