Scrambled Eggs with Sorrel
|Double cream||15 Milliliter (1 Tablespoon)|
|Butter||3⁄4 Ounce (20 Gram)|
|Fresh tarragon leaves||4 (Use A Few)|
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.