Recipe
Eggs Poached in Buttery Sorrel Sauce
For the original recipe and instructions, see: "Eggs Poached in Buttery Sorrel Sauce" at cooking.nytimes.com
Ingredients
- 2 fat scallions, trimmed
- 2 tablespoons unsalted butter
- 1 large bunch sorrel (about 4 ounces), stems trimmed
- ¼ teaspoon kosher salt, more to taste
- Ground black pepper
- ¼ 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
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