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Boil the eggs for 6 minutes, then plunge into cold water and peel.
In a bowl, mix the onion, garlic, sage, breadcrumbs, flour, salt and pepper.
Coat the boiled eggs in the breadcrumb mixture, pressing firmly to help it stick.
Fry the coated eggs in hot oil for 2-3 minutes until golden brown.
Drain on a paper towel-lined plate and serve warm with pickles.