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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
