Eggs Poached in Buttery Sorrel Sauce
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2fat scallions, trimmed
- 2tablespoons unsalted butter
- 1large bunch sorrel (about 4 ounces), stems trimmed
- ¼teaspoon kosher salt, more to taste
- Ground black pepper
- ¼cup heavy cream
- 4large eggs
- Chile flakes, like Aleppo, Turkish or crushed red pepper
- Flaky salt, like Maldon, for serving
- Buttered toast, for serving
Preparation
- Step 1
Thinly slice scallions, separating darker green parts for garnish.
- Step 2
In a skillet over medium heat, melt butter. Add light green and white parts of scallion and sauté until wilted, 2 minutes. Add sorrel leaves, salt and pepper. Cook, stirring, until sorrel wilts and starts to break down, turning olive-green in color, about 3 minutes. Stir in cream and let simmer for 1 minute to thicken a bit.
- Step 3
Carefully crack eggs into skillet; they should fit in one layer. Lower heat to medium-low and sprinkle eggs with salt and pepper. Cover pan and let cook for 2 minutes, then turn off heat and let eggs rest, covered, until done to taste, about another 30 seconds for very runny yolks (the whites should cook through).
- Step 4
Carefully scoop eggs and sorrel sauce into two bowls. Season with chile and flaky salt; garnish with scallion greens. Serve with toast.
Private Notes
Comments
This recipe can be addicting! Use fresh sorrel when in season from your local farmers market. Be patient when cooking the eggs. It always takes longer than the recipe.
To boost the dish's tartness and its healthfulness, I sub yogurt (made from Clark's recipe: https://daily4you.info/recipes/1017991-creamy-homemade-yogurt%3C/a%3E ) for the heavy cream. The yogurt can get clumpy/curdle when added to the sorrel, but the result is delicious. It's my go-to lunch in the summer.