• 4 eggs
  • 4 Tbsp butter chopped into small cubes
  • 2 tsp starch
  • Sorrel
  • Shallots
  • Salt


Put starch and in bowl with warm water and stir until suspended.

Add eggs and whisk.

Heat skillet, then add oil, then butter.

Add shallots and sauté.

After shallots are soft, add sorrel and stir until wilted.

Add egg mixture and stir until eggs are scrambled with sorrels.