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Poached Eggs With Sorrel

French.Recipes's picture
Ingredients
  Egg 4
  Sorrel leaves 4 Cup (64 tbs)
  Bread slice 4
  Butter 2 Tablespoon
  Fat 1 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Breakfast
Servings: 
4

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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 227 Calories from Fat 131

% Daily Value*

Total Fat 15 g22.6%

Saturated Fat 6 g29.9%

Trans Fat 0 g

Cholesterol 228.7 mg76.2%

Sodium 216.8 mg9%

Total Carbohydrates 16 g5.3%

Dietary Fiber 3.7 g14.9%

Sugars 0.6 g

Protein 10 g20.2%

Vitamin A 17.8% Vitamin C 81%

Calcium 9.4% Iron 21.4%

*Based on a 2000 Calorie diet

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Poached Eggs With Sorrel Recipe