Poached Eggs With Sorrel Sauce Recipes

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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

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.

POACHED EGGS WITH SORREL SAUCE



Poached eggs with sorrel sauce image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 35m

Yield Four to eight servings

Number Of Ingredients 13

1/4 pound fresh sorrel
4 tablespoons butter
2 tablespoons flour
2 cups fresh or canned chicken broth
1 cup heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
Pinch of cayenne
8 cups water
2 tablespoons white-wine vinegar
8 eggs, at room temperature
8 thin slices white sandwich bread

Steps:

  • Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonade There should be about two cups or slightly more when loosely packed.
  • Heat one tablespoon of the butter in a saucepan and, using a wire whisk, stir in the flour. When blended, add the broth, stirring rapidly with the whisk. Let simmer about 10 minutes or until reduced to about one and one-quarter cups. Stir in the cream, salt and pepper and bring to the boil. Let simmer about five minutes or until reduced to one and three-quarter cups.
  • Meanwhile, heat one tablespoon of butter in a saucepan and add the sorrel. Stir until the sorrel is wilted and remove from the heat.
  • Scrape the sorrel mixture into the sauce. Stir in the nutmeg and cayenne.
  • Bring the water to the boil in a saucepan or deep skillet and add the vinegar. Carefully break the eggs into the simmering liquid, keeping them separate. Let them simmer until the whites are firm and the yolks remain soft. Carefully scoop out each egg and let drain on absorbent paper toweling.
  • Preheat the broiler.
  • Using a three-inch biscuit cutter, cut out the center of each bread slice. Or, alternatively, trim the outside crusts from the bread and cut each slice into two triangles. Melt the remaining two tablespoons of butter and butter each piece of bread on both sides and place under the broiler until golden brown on both sides, turning once.
  • Arrange one egg on each piece of round toast or two triangles and spoon an equal portion of the sauce over each serving.

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 29 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 16 grams, Sodium 1286 milligrams, Sugar 3 grams, TransFat 0 grams

EGGS BENEDICT AND EASY HOLLANDAISE SAUCE



Eggs Benedict and Easy Hollandaise Sauce image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

4 extra-large eggs, at room temperature
2 thin slices of prosciutto
2 English muffins, sliced in half and toasted
Easy Hollandaise Sauce (recipe follows)
Minced fresh chives, for serving
2 extra-large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter

Steps:

  • Preheat the oven to 400 degrees.
  • Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
  • Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
  • Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
  • Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
  • "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

PERFECT POACHED EGGS



Perfect Poached Eggs image

Provided by Alton Brown

Time 15m

Number Of Ingredients 0

Steps:

  • Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
  • TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
  • Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
  • Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
  • Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

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

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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