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1
Sauce: Melt the butter in a medium (10-inch) skillet over medium heat.
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2
Add the shallot and cook until it is softened but not browned, less than 1 minute.
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3
Add half the sorrel, stir until it is wilted, then add the rest of the sorrel and continue to cook until it is melted into a puree, 2 to 3 minutes.
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4
Stir in the cream and salt.
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5
Taste and season generously with pepper, and additional salt if needed.
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6
Poaching the eggs: Meanwhile fill a wide (12-inch), deep pan with water, add the vinegar, and bring it to a simmer.
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7
Toast the crumpets or muffins and keep them warm in a very low oven.
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8
Crack 1 egg into a saucer and gently slide it into the simmering water.
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9
Repeat with the remaining eggs.
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10
Adjust the heat so that the water stays just below a simmer.
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11
You should see bubbles at the bottom of the pan, but they should not rise rapidly to the top.
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12
Cook until the whites are firm but the yolks are still soft, about 4 minutes.
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13
(The eggs can be poached ahead of time, transferred to cold water, and refrigerated in the water for up to 1 day.
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14
When ready to serve, reheat in a pan of simmering water for 1 minute.
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15
).
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16
Assembling: Arrange 2 of the toasted crumpets or 2 English muffin halves on each of 4 warmed plates.
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17
Lift the eggs from the water with a slotted spoon and hold them over a paper towel to soak up any excess moisture.
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18
Place an egg on each crumpet or muffin.
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19
Arrange a slice of smoked salmon on each egg.
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20
Reheat the sorrel sauce and spoon it over the salmon, dividing it evenly among the 8 pieces.
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21
Sprinkle with chives and serve right away.
