POACHED EGGS WITH SORREL SAUCE

Poached eggs with sorrel sauce image

Provided by Craig Claiborne And Pierre Franey

Time 35m

Yield Four to eight servings

Number Of Ingredients 13

Previous Next

Ingredients

1/4 pound fresh sorrel
4 tablespoons butter
2 tablespoons flour
2 cups fresh or canned chicken broth
1 cup heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
Pinch of cayenne
8 cups water
2 tablespoons white-wine vinegar
8 eggs, at room temperature
8 thin slices white sandwich bread

Steps:

Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonade There should be about two cups or slightly more when loosely packed.
Heat one tablespoon of the butter in a saucepan and, using a wire whisk, stir in the flour. When blended, add the broth, stirring rapidly with the whisk. Let simmer about 10 minutes or until reduced to about one and one-quarter cups. Stir in the cream, salt and pepper and bring to the boil. Let simmer about five minutes or until reduced to one and three-quarter cups.
Meanwhile, heat one tablespoon of butter in a saucepan and add the sorrel. Stir until the sorrel is wilted and remove from the heat.
Scrape the sorrel mixture into the sauce. Stir in the nutmeg and cayenne.
Bring the water to the boil in a saucepan or deep skillet and add the vinegar. Carefully break the eggs into the simmering liquid, keeping them separate. Let them simmer until the whites are firm and the yolks remain soft. Carefully scoop out each egg and let drain on absorbent paper toweling.
Preheat the broiler.
Using a three-inch biscuit cutter, cut out the center of each bread slice. Or, alternatively, trim the outside crusts from the bread and cut each slice into two triangles. Melt the remaining two tablespoons of butter and butter each piece of bread on both sides and place under the broiler until golden brown on both sides, turning once.
Arrange one egg on each piece of round toast or two triangles and spoon an equal portion of the sauce over each serving.

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 29 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 16 grams, Sodium 1286 milligrams, Sugar 3 grams, TransFat 0 grams