Poached Egg With A Dallop of Sorrel Sauce

Poached egg on a bed of roasted beets and potatoes garnished with honey marinated kumquats.

Oseille is French for sorrel.  It's a leafy, green plant that is usually used as an herb, added to accent a salad or cooked down and served along side with a fish.  In a French restaurant, sometimes on the menu we'll see some kind of fish name followed by à l'oseille offered as a main plate.

Poached eggs with a dallop of sorrel sauce.

Another common recipe using these leaves is the omelette à l'oseille but my imagination took me another direction and I was starting to drool over the idea of piercing a warm poached egg with its yolk oozing over a bed of vegetables along with my kumquats which have been sitting on the side for day.  They weren't sweet enough for the kids to polish off.

With sorrel having such a zingy twist I marinated my kumquat discs in honey and mirin before introducing the two together.   I placed my poached egg on a bed of roasted beets and potatoes with a big dallop of sorrel sauce garnished with plenty of sweet marinated kumquats.  It was a very pleasing combination.    Definitely something I'll be preparing again.

Poached Egg With a Dallop of Sorrel Sauce

INGREDIENTS//Serves 2-3

• 3 free range eggs, poached
• 70 grams sorrel
• 20 grams butter
• 2 tablespoons crème fraîche
• Salt and pepper, adjust accordingly

PREPARATION

Remove the stalk from the sorrel.  You can chop the leaves or just leave them whole. 

INSTRUCTIONS

Heat up a small cast iron pot on medium to high heat and add some butter to it. 

Add the sorrel to the melted butter and cook it until it softens.  It will turn brownish in color.  Turn the heat off and add the crème fraiche.  

Adjust accordingly with salt and pepper.  Transfer the sauce into a small bowl and set it aside.

Poached Eggs

Bring a large pot of water to boil.

Crack your egg into a small cup or ramekin.

Once the water is boiled, lower the heat to a simmer.   

Using a spoon, give the water a swirl and gently pour the egg from the cup or ramekin into the center of the pot.

Let it sit for four minutes. 

Use a slotted spoon to lift it out of the water.

Drain as much water out of it as possible and serve.

Add a big dallop of the sorrel sauce on the egg or on the side and serve.

NOTE

Sorrel shrinks down a lot.  70 grams made me a small amount of sorrel sauce that fit in a ramekin.
When poaching eggs, be sure to use the freshest eggs otherwise the whites of the eggs won't form around the yolk as nicely.