Crack 6 eggs into bowl and whisk together. Pour in a few glugs of milk and stir in. Chop 4-5 rounds of pickled jalapeño peppers into something like 1/3-inch dice and add to eggs. Rub 1-2 medium leaves dried sage into eggs. Stir all together and cook in batches with a very little oil in a medium-hot pan with continuous gentle stirring. Remove eggs when set but creamy and salt to taste. 'To taste' is a cop-out, I know these need salt but I'm really not sure how much.

These eggs are beautiful; the sage puts flecks throughout them that are just the right color to set off the yellow egg and bridge it to the more olive color of the peppers. They also taste heavenly when there's enough salt on them: The sage adds some more aromatic notes to the slightly earthy flavor of eggs and the forthrightness of the peppers, and the whole is really more than the sum.

This is one of few egg recipes that cannot really benefit from Tabasco sauce. The vinegar works against the delicacy of the sage.

Updates: First of all, I neglected to mention that before I also added the teeniest grating of Romano cheese, not even half a teaspoon. Couldn't really taste it, but it was there. Second, I felt like making these again, but didn't have any jalapeños. So here's the revised version. Oh, and it's single-serving size.

Whisk up two eggs and stir in a glug of milk. Sometime I'm going to try butter instead of milk and no pre-whisking, as recommended by Gordon Ramsey. But anyway. Crumble a bit of good aromatic sage on, and add rather a more substantial grating of Romano. This time you should taste it in the finished product. Remember that there are fewer eggs too, so the ratio is like eight times higher. Scramble this and set aside while you make ZippyZucchiniRounds in the same pan. Then salt the eggs with a scant teaspoon of kosher salt, fold in, and there you have it. Maybe serve with toast.

Seems like about one pass of cheese on the grater per egg is about the right amount. I do prefer kosher salt for this because it gives texture to the flavor: You get these little extra-salty sparkles that then smooth out.