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Scrambled Eggs With Sorrel

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Ingredients
  Eggs 8
  Sorrel leaves 40
  Double cream 15 Milliliter (1 Tablespoon)
  Butter 3⁄4 Ounce (20 Gram)
  Fresh tarragon leaves 4 (Use A Few)
  Salt To Taste
  Pepper To Taste
Directions

1. Wash the sorrel leaves thoroughly under running water. Remove the stalks.
2. Melt the butter in a small saucepan over a medium heat. When it starts to froth, add the sorrel leaves. Cook, stirring occasionally, for 10 minutes.
3. Remove the saucepan from the heat and add the eggs. Place this into a larger saucepan filled with water and cook for a further 10 minutes, scrambling the eggs with the sorrel. When the mixture is cooked, remove from heat.
4. Season with 3 pinches of salt and some pepper. Bind with the cream, which reduces the bitterness of the sorrel. Add the finely chopped tarragon.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Appetizer
Method: 
Melted
Ingredient: 
Egg

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