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PdfPreheat the oven to 350°F (177°C).
In a medium skillet, melt the butter on medium heat, then place the sage leaves in the skillet and cook until they start to turn brown, being careful not to burn the sage or the butter. Reduce the heat until the leaves appear fully cooked, or about 3 minutes total.
Divide the sage leaves and melted butter among four small ramekins.
Crack an egg into each ramekin, then sprinkle with salt. Bake until the whites are beginning to set and the yolks just start to get cloudy, about 15 minutes. Check the eggs frequently to make sure they do not overcook, as they will continue cooking in the warm ramekins when they come out of the oven.
Serve immediately with toasted Keto Paleo Lard Biscuits (page 135).