Soft-Boiled Eggs, Sage Aioli, and Fried Sage

I always have too much sage in the garden. Sage, though Mediterranean in origin, is one of the most commonly used herbs in Britain—Elizabeth David called it, rather dismissively, “that very English herb.” She didn’t like it much, but I do. This earthy herb doesn’t go with everything, but it’s great with pork and poultry, and crunchy fried sage leaves are one of my favorite things in the world. Just to double