Sorrel is a unique leafy green. The taste is slightly sour and lemony. Sorrel adds a interesting dimension to your dishes and works particularly well with eggs and cream. To read more about Sorrel from our Seasonal Chef click this link: Easy breakfast using eggs, sorrel and fingerlings.
Ingredients
- 4 oz shallot, peeled and sliced thin
- 2 garlic cloves, sliced thin
- 4 tablespoons unsalted butter, divided
- 2 tablespoons extra virgin olive oil
- Kosher salt
- Ground black pepper
- Crushed red chili flakes, optional
- 1 lb fingerling potatoes, scrubbed and sliced thin
- 1 lb sorrel leaves, roughly chopped
- 1 cup of Half and Half
- 6-8 eggs
Instructions
- Over medium heat, in a large pan (big enough to nestle 6-8 eggs comfortably), saute the shallot, garlic, 2 tablespoons butter and 2 tablespoons olive oil. Season with a good sprinkling of salt and pepper. Add a pinch of chili flakes if you’d like to give this a little kick.
- Once the onions just start to soften add 1½ tablespoons more of butter and the potatoes. Toss to coat the potatoes and then lay them out as flat as you can, in the pan, and leave them undisturbed for about 5 minutes. This will allow them to cook and also take on a little color.
- Add the sorrel and gently toss. Cook the sorrel for about 2-3 minutes, or until its all completely soft.
- Gently toss with the Half and Half and let the liquid reduce for 2 minutes.
- Make 6-8 small indentations in the sorrel mix and drop a bit of the remaining butter in each space. Add an egg to each space and cook for 3-4 minutes. With a small spatula gently flip the egg over and turn off the heat. Let the pan sit for 2 minutes undisturbed. The residual heat will finish cooking the eggs and leave the yolk nice and runny.
- Taste for seasoning and serve the eggs with a nice scoop of the sorrel-potato mix and a few slices of buttered, crunchy, baguette.
Eggs with Sorrel, Fingerlings and Shallot
Serves 4
4 oz shallot, peeled and sliced thin
2 garlic cloves, sliced thin
4 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil
Kosher salt
Ground black pepper
Crushed red chili flakes, optional
1 lb fingerling potatoes, scrubbed and sliced thin
1 lb sorrel leaves, roughly chopped
1 cup of Half and Half
6-8 eggs
1. Over medium heat, in a large pan (big enough to nestle 6-8 eggs comfortably), saute the shallot, garlic, 2 tablespoons butter and 2 tablespoons olive oil. Season with a good sprinkling of salt and pepper. Add a pinch of chili flakes if you’d like to give this a little kick.
2. Once the onions just start to soften add 1½ tablespoons more of butter and the potatoes. Toss to coat the potatoes and then lay them out as flat as you can, in the pan, and leave them undisturbed for about 5 minutes. This will allow them to cook and also take on a little color.
3. Add the sorrel and gently toss. Cook the sorrel for about 2-3 minutes, or until its all completely soft.
4. Gently toss with the Half and Half and let the liquid reduce for 2 minutes.
5. Make 6-8 small indentations in the sorrel mix and drop a bit of the remaining butter in each space. Add an egg to each space and cook for 3-4 minutes. With a small spatula gently flip the egg over and turn off the heat. Let the pan sit for 2 minutes undisturbed. The residual heat will finish cooking the eggs and leave the yolk nice and runny.
6. Taste for seasoning and serve the eggs with a nice scoop of the sorrel-potato mix and a few slices of buttered, crunchy, baguette.
The post Eggs with Sorrel and Fingerlings: Seasonal Chef Recipe appeared first on lohudfood.
