Wednesday, December 8, 2010

Water Basted Egg with Sorrel from the Garden

This is a wonderful way to prepare eggs.  It comes out very similar to poaching but without the need of boiling water.

Simply gather some fresh sorrel or spinach, clean and leave wet, slice into smaller pieces if leaves are large.  Place about 3 tablespoons of water in a small skillet ( I used an enamel Chantal 8 inch skillet).  Add the sorrel or spinach, saute until just limp.  Add 2 or 3 more tablespoons of water and place the egg on top of the greens.  Cover with a lid and simmer for about 2 minutes or until yolk is soft but cooked. Lift egg and greens out of the pan and serve.  Simple, clean food.  This method works great for Eggs Benedict.  I also add mushrooms on occasion which are loaded with nutrients. You can water saute shallots along with the mushrooms to add more flavor. Top with your favorite salsa or hollandaise sauce and a sprinkle of fresh Tarragon if you have some on hand.

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