A Trip, and Eggs in Buttery Sorrel Sauce

In 4 days, we leave for Italy. (My heart just leapt out of my chest when I typed that. Seriously). I can't believe I get to say that, but it's true. Italy. For two weeks. Almost 15 days. Wait while I dance around a bit. [ ] Ok, done.

We are in the final stages of vacation planning; we've got everything booked, so now it's down to things like buying travel toiletries and trying to figure out how to pack for a two week trip when normally I try to pack at least ten outfits for a weekend getaway. You know. We have the dog sitter lined up, I think I'm emailed contact numbers to everyone that I know in case something goes wrong while we're away, and I have finally found the perfect leather bag for our daily adventures. We're sort of exhausted with all of this planning. As are the dogs, as you can see.

But last Sunday, after we had thrown a fairly large party the night before, I decided we were going to have an easy, casual, comforting breakfast. The kind that comes together effortlessly, in ten minutes or fewer, and makes a maximum of one dirty dish. I also had to use up a big bag of sorrel that we had from the farmer's market (I know, poor me, right? Who can say that they have access to sorrel? I had never even heard of it until a few weeks ago, and now I'm hooked). I had seen this post, which led me to this recipe, which pretty much led to breakfast nirvana. We both felt like we were eating in some cozy European cafe. Very timely, indeed.

If you don't have sorrel, you could easily swap in spinach. But the sorrel gives the dish a bright note of acidity, which balances oh so well with the creamy eggs.

Eggs Poached in Buttery Sorrel Sauce

2 fat scallion, trimmed

2 tbsp unsalted butter

1 large bunch sorrel, stems removed

1/4 tsp kosher salt, more to taste

Ground black pepper to taste

1/4 cup of heavy cream

4 large eggs

Chili flakes or crushed red pepper

Flaky salt, for serving

Buttered toast, for serving

1. Thinly slice scallions, separating darker green parts for garnish.

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