Poached eggs in sorrel sauce

Name: Poached eggs in sorrel sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small glass (30 g) Capers; 1 medium onion; 1 collar (75 g) Sorrel; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Vinegar; 8 fresh eggs; 1 TABLESPOON Pine nuts; 2 TABLESPOONS Butter; 2 slightly heaped tbsp. flour; 200 g Whipped cream; 1 TEASPOON Vegetable broth

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small glass (30 g) Capers
1 medium onion
1 collar (75 g) Sorrel
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
4 TABLESPOONS Vinegar
8 fresh eggs
1 TABLESPOON Pine nuts
2 TABLESPOONS Butter
2 slightly heaped tbsp. flour
200 g Whipped cream
1 TEASPOON Vegetable broth

Directions

1
Drain the capers. Peel and finely chop the onion. Wash the sorrel, spin dry and chop roughly.
2
Bring 2 l water, 1 1/2 tbsp salt and vinegar in a wide saucepan until just before boiling. Beat the eggs one after the other, put them into a cup or soup ladle and let them slide carefully into the water. Let only 2-3 eggs steep simultaneously for 4-5 minutes.
3
Remove with a skimmer, rinse with cold water and keep warm. Prepare the remaining eggs in the same way.
4
In the meantime roast the pine nuts in a pot without fat, take them out. Heat the butter in the pot. Sauté onion in it. Dust with flour and sauté briefly. Stir in 300 ml water, cream and stock, bring to the boil.
5
Simmer for about 5 minutes while stirring.
6
Add the sorrel and finely puree the sauce with a hand blender. Stir in the capers. Season to taste with salt, pepper and 1 pinch of sugar. Arrange eggs and sauce, sprinkle with pine nuts. Mashed potatoes taste good with it.
7
Drink: mineral water.