Scrambled eggs with sorrel

Scrambled eggs with sorrel

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As a starter or as an aperitif, treat yourself to this scrambled egg and sorrel recipe.

Ingredients for 4 persons :

  • 12 eggs
  • 50 g butter
  • 2 cl of liquid cream (30% M.F.)
  • Fleur de sel from Guérande, freshly ground pepper

For the sorrel stew:

  • 1 bunch ofsorrel
  • 2 shallots
  • 10g butter
  • 1 pinch of salt
  • 1 pinch of sugar

For the crunchies:

  • 4 buckwheat pancakes
  • 5g butter

Scrambled eggs with sorrel

For the crunchies:

- Preheat the oven to 250 ° C (th. 8/9).

- Cut circles in the buckwheat pancakes. Place them on a previously buttered baking sheet.

- Cook for 2 minutes, until nicely colored.

For the sorrel stew:

- Wash, remove the leaves and chop the sorrel, as well as the shallots.

- In a saucepan, melt butter. Sweat the shallots, then add the chopped sorrel with the salt and sugar.

- Cover and simmer the sorrel for 5 minutes.

For the scrambled eggs:

- Break the eggs into a bowl. Whisk them quickly with a fork. Season with fleur de sel and pepper.

- In a sauté pan, put 50 g of butter to melt and pour in the eggs.

Cook over low heat, stirring with a whisk, until the mixture is creamy, about 10 minutes.

- Add the sorrel sorrel to the scrambled eggs.

- Add the liquid cream and adjust the seasoning.

- Serve immediately with the buckwheat crisp.

Chef's BBA

Unlike an omelet where the eggs are vigorously beaten, the scrambled eggs are only diluted (just pop the yolk and mix a little).

The scrambled eggs are always cooked over low heat for a runny consistency or more cooked, according to taste, but always soft. Succulent nature, scrambled eggs go well with many vegetables (spinach, tomatoes, mushrooms, ratatouille ...). For extra creaminess, a dash of crème fraîche or grated cheese; for an oriental touch, soy sauce, a few leaves of pak-choy, sliced ​​black mushrooms and you're done!

Recipe: A. Beauvais, Photo: F. Hamel