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.
POACHED EGGS WITH SORREL SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 35m
Yield Four to eight servings
Number Of Ingredients 13
Steps:
- Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonade There should be about two cups or slightly more when loosely packed.
- Heat one tablespoon of the butter in a saucepan and, using a wire whisk, stir in the flour. When blended, add the broth, stirring rapidly with the whisk. Let simmer about 10 minutes or until reduced to about one and one-quarter cups. Stir in the cream, salt and pepper and bring to the boil. Let simmer about five minutes or until reduced to one and three-quarter cups.
- Meanwhile, heat one tablespoon of butter in a saucepan and add the sorrel. Stir until the sorrel is wilted and remove from the heat.
- Scrape the sorrel mixture into the sauce. Stir in the nutmeg and cayenne.
- Bring the water to the boil in a saucepan or deep skillet and add the vinegar. Carefully break the eggs into the simmering liquid, keeping them separate. Let them simmer until the whites are firm and the yolks remain soft. Carefully scoop out each egg and let drain on absorbent paper toweling.
- Preheat the broiler.
- Using a three-inch biscuit cutter, cut out the center of each bread slice. Or, alternatively, trim the outside crusts from the bread and cut each slice into two triangles. 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.
- Arrange one egg on each piece of round toast or two triangles and spoon an equal portion of the sauce over each serving.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 29 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 16 grams, Sodium 1286 milligrams, Sugar 3 grams, TransFat 0 grams
SMOKED SALMON BENEDICT
Adapted from The Herbfarm Cookbook: A Guide to the Vivid Flavors of Fresh Herbs and found at splendidtable.com. Note: I have made this using parsley for the sorrel and it was lovely.
Provided by evelynathens
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauce: Melt the butter in a medium (10-inch) skillet over medium heat.
- Add the shallot and cook until it is softened but not browned, less than 1 minute.
- 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 purée, 2 to 3 minutes.
- Stir in the cream and salt.
- Taste and season generously with pepper, and additional salt if needed.
- Poaching the eggs: Meanwhile fill a wide (12-inch), deep pan with water, add the vinegar, and bring it to a simmer.
- Toast the crumpets or muffins and keep them warm in a very low oven.
- Crack 1 egg into a saucer and gently slide it into the simmering water. Repeat with the remaining eggs. Adjust the heat so that the water stays just below a simmer. You should see bubbles at the bottom of the pan, but they should not rise rapidly to the top. Cook until the whites are firm but the yolks are still soft, about 4 minutes. (The eggs can be poached ahead of time, transferred to cold water, and refrigerated in the water for up to 1 day. When ready to serve, reheat in a pan of simmering water for 1 minute.).
- Assembling: Arrange 2 of the toasted crumpets or 2 English muffin halves on each of 4 warmed plates.
- Lift the eggs from the water with a slotted spoon and hold them over a paper towel to soak up any excess moisture. Place an egg on each crumpet or muffin.
- Arrange a slice of smoked salmon on each egg.
- Reheat the sorrel sauce and spoon it over the salmon, dividing it evenly among the 8 pieces.
- Sprinkle with chives and serve right away.
Nutrition Facts : Calories 251.9, Fat 21.2, SaturatedFat 10.2, Cholesterol 458.6, Sodium 292.2, Carbohydrate 1.8, Sugar 0.8, Protein 13
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- In a skillet over medium heat, melt butter. Add light green and white parts of scallion and sauté until wilted, 2...
- Carefully crack eggs into skillet; they should fit in one layer. Lower heat to medium-low and sprinkle eggs with salt...
- Carefully scoop eggs and sorrel sauce into two bowls. Season with chili and flaky salt; garnish with scallion greens.
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