Eggs Poached in Buttery Sorrel Sauce

Preparation

1. Step 1

   Thinly slice scallions, separating darker green parts for garnish.

2. Step 2

   In a skillet over medium heat, melt butter. Add light green and white parts of scallion and sauté until wilted, 2 minutes. Add sorrel leaves, salt and pepper. Cook, stirring, until sorrel wilts and starts to break down, turning olive-green in color, about 3 minutes. Stir in cream and let simmer for 1 minute to thicken a bit.

3. Step 3

   Carefully crack eggs into skillet; they should fit in one layer. Lower heat to medium-low and sprinkle eggs with salt and pepper. Cover pan and let cook for 2 minutes, then turn off heat and let eggs rest, covered, until done to taste, about another 30 seconds for very runny yolks (the whites should cook through).

4. Step 4

   Carefully scoop eggs and sorrel sauce into two bowls. Season with chile and flaky salt; garnish with scallion greens. Serve with toast.