Eggs Poached in Buttery Sorrel Sauce Recipe

Name: Eggs Poached in Buttery Sorrel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fat scallions, trimmed; 2 tablespoons unsalted butter; 1 large bunch sorrel (about 4 ounces), stems trimmed; 1/4 teaspoon kosher salt, more to taste; Ground black pepper; 1/4 cup heavy cream; 4 large eggs; Chile flakes, like Aleppo, Turkish or crushed red pepper; Flaky salt, like Maldon, for serving; Buttered toast, for serving

Servings: persons

2 fat scallions, trimmed
2 tablespoons unsalted butter
1 large bunch sorrel (about 4 ounces), stems trimmed
1/4 teaspoon kosher salt, more to taste
Ground black pepper
1/4 cup heavy cream
4 large eggs
Chile flakes, like Aleppo, Turkish or crushed red pepper
Flaky salt, like Maldon, for serving
Buttered toast, for serving

1
Thinly slice scallions, separating darker green parts for garnish.
2
In a skillet over medium heat, melt butter.
3
Add light green and white parts of scallion and saute until wilted, 2 minutes.
4
Add sorrel leaves, salt and pepper.
5
Cook, stirring, until sorrel wilts and starts to break down, turning olive-green in color, about 3 minutes.
6
Stir in cream and let simmer for 1 minute to thicken a bit.
7
Carefully crack eggs into skillet; they should fit in one layer.
8
Lower heat to medium-low and sprinkle eggs with salt and pepper.
9
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).
10
Carefully scoop eggs and sorrel sauce into two bowls.
11
Season with chile and flaky salt; garnish with scallion greens.
12
Serve with toast.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 fat scallions, trimmed, 2 tablespoons unsalted butter, 1 large bunch sorrel (about 4 ounces), stems trimmed, 1/4 teaspoon kosher salt, more to taste, and more.

Yes, Eggs Poached in Buttery Sorrel Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggs Poached in Buttery Sorrel Sauce

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