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  • Poached eggs with sorrel sauce recipe

Poached eggs with sorrel sauce recipe

Posted on Jun 24th, 2022
by Matthew
Categories:
  • Recipes

Poached Eggs with Sorrel Sauce recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • Breakfast
  • poached eggs
  • Refreshing
  • sorrel sauce
  • tangy

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


By thesmartcookiecook.com
A recipe of Poached eggs with sorrel sauce recipe. Read more below.
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



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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Poached eggs with sorrel sauce recipe

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  • Breakfast
  • poached eggs
  • Refreshing
  • sorrel sauce
  • tangy

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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