Eggs and Sorrel
A classic Anglo-Indian dish combining the tartness of sorrel leaves with rich hard-boiled or poached eggs. The sorrel is prepared as a thick, spiced puree (Sorrel Sauce) which serves as a bed for the eggs.
Ingredients
- 4 whole Eggs (Large eggs)
- 1 pound Fresh Sorrel leaves (Approx. 500g, washed and stems removed)
- 2 tbsp Ghee or Butter
- 1 medium Onion (Finely sliced)
- 0.5 tsp Turmeric powder
- 0.5 tsp Red Chili powder (Adjust to taste)
- 1 tsp Salt (To taste)
- 0.25 cup Water (For cooking sorrel)
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Instructions
- 1Place eggs in a pot of cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Transfer to an ice bath to cool, then peel.
- 2While eggs are cooking, wash the sorrel leaves thoroughly. Place them in a pot with a splash of water (about 1/4 cup). Cover and steam/boil until the leaves are completely tender and wilted.
- 3Drain any excess liquid from the sorrel if necessary. Mash the cooked leaves into a thick pulp or puree using a spoon or masher.
- 4In a pan, heat the ghee or butter. Add the sliced onions and fry until they turn golden brown. Stir in the turmeric and chili powder.
- 5Add the mashed sorrel to the pan with the onions. Season with salt. Simmer together for a few minutes until the mixture is thick and flavors are combined.
- 6Spread the thick sorrel puree on a serving dish. Cut the hard-boiled eggs in half (or leave whole if poached) and arrange them on top of the puree. Serve hot.
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