Poached Eggs With Sorrel
|Sorrel leaves||4 Cup (64 tbs)|
Cook the sorrel in the fat in a frying-pan until it almost dissolves into a liquid: from the quantity given you should get about 8 tablespoonfuls of sorrel puree.
Poach the eggs, and keep them warm.
Make a hollow in each piece of bread large enough to hold an egg.
Fry the bread in butter in the pan till golden, spooning some of the butter into the hollowed part of each piece of bread as you do so.
Then spread each piece of fried bread with the sorrel puree, and put a poached egg on top.
Finally, pour hot green sauce over the poached eggs and serve.