Poached eggs with sorrel sauce recipe
Poached Eggs with Sorrel Sauce recipe
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|1 glass(es)||capers, chopped|
|1 bunch(es)||sorrel, chopped|
|200 g||single cream|
|salt and freshly ground black pepper|
|1 tsp||instant vegetable stock|
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.
ca. 20 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
Calories per portion:
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