Eggs and Sorrell

This recipe is shamelessly lifted from the New York Times – with some modifications to adapt to our recent CSA share.  It was delicious none the same. — Jason Adams

{Recipe after the jump.}

Eggs Poached in Sorrell Sauce


  • 1 CSA-bunch Sorrel leaves, tough stems trimmed
  • 1 CSA onion
  • 4 CSA eggs
  • ¼ cup heavy cream
  • 2 Tablespoons butter
  • Salt
  • Black pepper
  • Aleppo of crushed red pepper flakes
  • Buttered toast

Assembling the eggs:

Cut the dark green top off of the onion, staring at the light green portion, thinly slice the onion until you have about ¼ to 1/3 cup.  Chop and reserve a little of the dark green part to use as garnish.

Over medium heat, melt the butter in a medium fry pan that you have a lid for.

Add the onions and cook gently for about 3 or 4 minutes until soft.

Add the sorrel leaves, stir and cook.  As the sorrel cooks it will turn olive green.  Cook until the sorrel breaks down, about 3 minutes.

Stir in the heavy cream and let simmer for about 1 minute to thicken the mixture a bit.

Carefully crack the eggs into the pan, placing them evenly around the pan in one layer.

Lower the heat to medium low and sprinkle with salt and black pepper.

Cover the pan and cook for 2 minutes.

After 2 minutes turn off the heat and let the eggs finish cooking still covered in the pan, about another minute.  You want the whites to just set and the yokes to be runny.

Carefully divide the eggs, and scoop them and sorrel into bowels.  Sprinkle with more salt, the red pepper flakes and garnish with the chopped green onion.

Serve with buttered toast — you’ll want enough toast to scoop up every last bit.


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