eggs poached in buttery sorrel sauce

prep time:  tbd
cook time:  tbd
servings:  2

ingredients:
2 fat scallions - trimmed
2 tablespoons unsalted butter
1 large bunch sorrel - stems trimmed
1/4 teaspoon kosher salt + more to taste
pepper
1/4 cup heavy cream
4 large eggs
chili flakes or crushed red pepper
flaky salt for serving
buttered toast for serving

steps:
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 saute 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 be cooked through).

4.  carefully scoop eggs and sorrel sauce into two bowls.  season with chilli and flaky salt; garnish with scallion greens.  serve with toast.

- new york times, may 2010