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Eggs Poached in Buttery Sorrel Sauce

5.0(104)

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.

by Melissa Clark

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Dinner, Easy, Quick, Weeknight, Main Course, Side Dish

Servings

2 servings

Total time

30 min

Calories / serving

—

Ingredients (10)

serves

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

Instructions (4 steps)

01Thinly slice scallions, separating darker green parts for garnish.
02In 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.
03Carefully 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).

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