Sorrel Rice Bowls With Poached Eggs Food

EGGS POACHED IN BUTTERY SORREL SAUCE

Eggs Poached in Buttery Sorrel Sauce image

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

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

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.

SORREL RICE BOWLS WITH POACHED EGGS

Sorrel Rice Bowls with Poached Eggs image

Provided by Jessica Koslow

Categories Leafy Green Low Fat Vegetarian High Fiber Dinner Lunch Feta Spring Summer Healthy Brown Rice Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups short-grain brown rice
Kosher salt
1 cup (lightly packed) sorrel or kale leaves (ribs removed, if using kale)
1/4 cup olive oil
Freshly ground black pepper
1 tablespoon distilled white vinegar
4 large eggs
1 large watermelon radish or 2 red radishes, very thinly sliced
2 tablespoons fresh lemon juice, divided
1/2 preserved lemon, flesh removed, peel finely chopped
1 tablespoon chopped fresh dill, plus more for serving
2 ounces feta, preferably sheep's milk, crumbled
Hot sauce
Flaky sea salt (such as Maldon)

Steps:

Cook rice in a large pot of boiling salted water until tender, 45-50 minutes. Drain rice, return to pot, cover, and let sit 10 minutes. Spread out on a baking sheet and let cool completely.
Purée sorrel, oil, and 1 tablespoon water in a food processor until smooth; season with kosher salt and pepper.
Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next (about 30 seconds apart). Poach until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
Toss radish with 1 tablespoon lemon juice in a small bowl; season with kosher salt. Toss rice, preserved lemon, 1 tablespoon dill, remaining 1 tablespoon lemon juice, and 1/3 cup sorrel purée in a medium bowl; season with kosher salt and pepper and mix in more sorrel purée, if desired.
Serve sorrel rice topped with poached eggs, radish, feta, hot sauce, more dill, and sea salt.
Do ahead: Rice can be cooked 2 days ahead; cover and chill. Sorrel purée can be made 2 days ahead; cover and chill. Bring rice and purée to room temperature before serving.

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