EGGS POACHED IN BUTTERY SORREL SAUCE
Here's a delightful brunch number that takes great advantage of the first sorrel of spring, with the zesty leaves folded into a sauce made of scallions and loads of butter. Add eggs and cook until just set, then scoop everything up with toast.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Thinly slice scallions, separating darker green parts for garnish.
- 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.
- 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).
- Carefully scoop eggs and sorrel sauce into two bowls. Season with chile and flaky salt; garnish with scallion greens. Serve with toast.
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Dumble Lake
[email protected]Overall, a great recipe that I would definitely make again.
Geneva Ford
[email protected]This dish was a bit more work than I expected, but it was worth it. The poached eggs were cooked perfectly and the sauce was divine.
MD. FIROZ BABU
[email protected]I had to make a quick brunch for my in-laws, and this recipe saved the day. It was easy to make and everyone loved it.
Dana Alexandra Miller Lara
[email protected]I used fresh sorrel from my garden, and it really made the dish. The sauce was so flavorful and vibrant.
Yabnu Sports
[email protected]Great recipe for a light and flavorful breakfast. The sorrel sauce was especially nice.
jeremiah jenkins
[email protected]I'm not a huge fan of sorrel, but this recipe changed my mind. The sauce was tangy and creamy, and it paired perfectly with the eggs.
Rajput Daniyal
[email protected]Eggs were poached perfectly and the sauce was delicious. Perfect for a lazy weekend brunch.
Sufyan Raj
[email protected]This dish was quick and easy to make, and the results were restaurant-quality. Will definitely be adding it to my regular brunch rotation.
Saifullah Sabri
[email protected]The sauce was so creamy and flavorful, I could have eaten it with a spoon.
Mudassar Riaz
[email protected]The sorrel sauce was a bit too lemony for my taste. I would recommend using less lemon juice.
Héctor Raúl Torres
[email protected]Highly recommend this recipe for a special breakfast or brunch. It's a great way to showcase fresh sorrel.
Eman Matar
[email protected]This recipe was easy to follow and the end result was impressive. The sorrel sauce added a unique flavor to the dish.
Malai Banai
[email protected]Eggs cooked evenly and the sauce was flavorful.
jargal monkhor
[email protected]The sauce was a bit too tangy for my taste, but the poached eggs were perfectly cooked.
SnikiLle Lushaba
[email protected]Just made this for my brunch party, and it was a huge hit. Everyone raved about the poached eggs and the sauce.
Malak king Mala king
[email protected]I've never had sorrel before this dish. It was a pleasant surprise, and I'll definitely be using it again.
EvilSimba
[email protected]Followed the recipe and it worked like a charm. Family loved the poached eggs, and I loved the ease of making the sauce.
Maria Sternina
[email protected]This sorrel sauce is a total game-changer. Loved the tangy and buttery flavor.