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1
Pick over the sorrel.
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2
Discard any tough stems and blemished leaves.
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3
Rinse the leaves and pat them dry.
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4
Pack the leaves closely and cut them crosswise into very thin strips.
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5
This is called a chiffonade There should be about two cups or slightly more when loosely packed.
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6
Heat one tablespoon of the butter in a saucepan and, using a wire whisk, stir in the flour.
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7
When blended, add the broth, stirring rapidly with the whisk.
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8
Let simmer about 10 minutes or until reduced to about one and one-quarter cups.
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9
Stir in the cream, salt and pepper and bring to the boil.
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10
Let simmer about five minutes or until reduced to one and three-quarter cups.
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11
Meanwhile, heat one tablespoon of butter in a saucepan and add the sorrel.
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12
Stir until the sorrel is wilted and remove from the heat.
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13
Scrape the sorrel mixture into the sauce.
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14
Stir in the nutmeg and cayenne.
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15
Bring the water to the boil in a saucepan or deep skillet and add the vinegar.
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16
Carefully break the eggs into the simmering liquid, keeping them separate.
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17
Let them simmer until the whites are firm and the yolks remain soft.
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18
Carefully scoop out each egg and let drain on absorbent paper toweling.
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19
Preheat the broiler.
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20
Using a three-inch biscuit cutter, cut out the center of each bread slice.
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21
Or, alternatively, trim the outside crusts from the bread and cut each slice into two triangles.
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22
Melt the remaining two tablespoons of butter and butter each piece of bread on both sides and place under the broiler until golden brown on both sides, turning once.
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23
Arrange one egg on each piece of round toast or two triangles and spoon an equal portion of the sauce over each serving.
