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Title: Eggs With Sorrel
Categories: Breakfast, Eggs
Yield: 1 Serving

2 tb Butter; clarified, for
-serving
1 c Sorrel leaves; washed and
-sliced into 1/2" strips
1 tb Butter; for cooking
1 ts Flour
1/4 ts Freshly ground pepper (2-3
-grinds)
1/4 ts Salt
1/8 ts Ground nutmeg (2 scrapes
-from a whole nutmeg)
2 Eggs; hardboiled

Prepare your drawn (or clarified butter). Heat 2 tb butter in a small
saucepan over a low heat. Let cool. Skim off any foam from the top.
Discard any solids at the bottom. (Martha Stewart can help you make a
bigger batch to serve with boiled lobster here.)

Hardboil your eggs. (I like Heidi Sawnson's mini recipe from Super
Natural Every Day: Cover eggs with water, bring to a boil, turn off
the heat and let the eggs cook more in the water for 7 minutes, then
cool in cold water before peeling.)

Put the remaining 1 tb butter in a small pan over a low heat. Add the
sorrel, flour, and spices. Stir to combine. The flour will thicken the
sauce to form a light gray. I added a little water during cooking to
thin out the mix. When the sorrel is cooked down and the mix smells
good, remove from heat. This took about five minutes for me.

Plate individual servings of the sorrel mix on small plates. Add the
butter. Peel and cut your egg into quarters. Artfully arrange your egg
quarters so the one end is on the sorrel mix and the other end is on
the plate. Season your egg with freshly ground pepper to taste. Take a
photograph because it's so pretty. Snack away.

Recipe by Marissa Nicosia

Recipe FROM: <https://rarecooking.com/2017/08/02/
sorrell-with-eggs-for-a-plate/>

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