Poached eggs with sorrel sauce recipe

Poached Eggs with Sorrel Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for poached eggs with sorrel sauce is a delightful and refreshing twist on a classic breakfast dish. The combination of perfectly poached eggs and tangy sorrel sauce creates a harmonious blend of flavors. The dish is easy to prepare, making it a great option for a quick and satisfying morning meal. With its vibrant colors and rich taste, this recipe is sure to impress both your taste buds and your guests.

Keywords: poached eggs, sorrel sauce, breakfast, tangy, refreshing.

Poached eggs with sorrel sauce recipe details

Poached eggs with sorrel sauce recipe, recipe Rating: 4.7
Number of votes:116 

Ingredients

1 glass(es)	capers, chopped
1	onion, chopped
1 bunch(es)	sorrel, chopped
8	eggs
200 g	single cream
4 tbsp	vinegar
	salt and freshly ground black pepper
	sugar
2 tbsp	butter
2 tbsp	flour
1 tsp	instant vegetable stock

Instructions

In a large saucepan, bring 2 l of water with 1,5 tablespoons of salt and the vinegar to a boil. Beat the eggs one after another into a cup and slide each egg into the boiling water. Poach for 4 minutes. Take out of the water with a slotted spoon and keep warm.

In a saucepan, melt the butter. Sauté the onion. Dust with the flour and cook stirring for 1-2 minutes. Pour in 300ml of water and the cream and bring to a boil, stirring constantly with a wire whisk. Add the instant stock, reduce the heat and simmer for 10 minutes, stirring frequently.

Stir in the sorrel and purée the sauce with a hand blender. Stir in the capers. Season to taste with salt, pepper and sugar.

Serve the eggs with the sauce and e.g. mashed potatoes.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a