Just made this this morning…Yummy and the sorrel was a hit! Easy, Easy Easy and delish!
2- fat scallions, trimmed
2 tbsp unsalted butter, or Ghee
1 large bunch of sorrel(about 4oz) stems removed
¼ teaspoon kosher or sea salt, more to taste
Ground blk pepper
¼ cup heavy cream
4 large eggs
Chilli flakes, like Aleppo, Turkish, or crushed red pepper
Buttered toast or English muffins, for serving
1. Thinly slice scallions, separating darker green parts for garnish
2. In a skillet over medium heat, melt butter. Add light 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 color, about 3 minutes. Stir in cream and let simmer for 1 minute to thicken a bit.
3. Carefully crack eggs into skillet laying the eggs directly on top of the creamy mixture, they should fit in one layer. Lower heat to med-low and sprinkle eggs with salt and pepper. Cover pan and let cook for 2 minutes, then turn off the heat, keeping the pan on the burner, and let eggs rest, covered, until done to taste, about another 30 seconds for very runny yolks (the whites should cook through).
4. Carefully scoop eggs and sorrel sauce into two bowls. Season with chili flakes: garnish with scallion greens. Serve with toast or English muffin
Shareholders Kelly and Mark Fenech