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.
Ingredients
- 2 fat scallions, trimmed
- 2 tablespoons unsalted butter
- 1 large bunch sorrel (about 4 ounces), stems trimmed
- ¼ teaspoon kosher salt, more to taste
- Ground black pepper
- ¼ 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
2 servings
Preparation
- 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.
About 30 minutes
Dining and Cooking