01 April 2009

MGP eats: Eggs with Chevre and Sorrel

(serves 2)
1 bunch sorrel leaves, cleaned and roughly chopped (approx. 1 cup)
2 TBSP butter
4 eggs (preferably fresh, farm eggs)
2 TBSP chevre, crumbled
salt and pepper

Melt 1 TBSP butter in a small skillet; as soon as butter is melted, toss in sorrel leaves.  The sorrel will "melt" and turn from emerald green to olive green.  As soon as the leaves are fully melted, add salt and pepper to taste, remove from heat and set aside.

Crack and whisk the eggs very lightly.  Melt remaining TBSP of butter and scramble eggs.  When nearly done (and never too done, especially with really fresh eggs), toss in crumbled chevre and give the egg-cheese combo a few quick stirs.  Remove from heat, add salt and pepper.  Serve eggs onto plate and spoon sorrel sauce over eggs.  

One of my favorite breakfasts:  Eggs with chevre and sorrel, bacon, fresh biscuits with strawberry jam, and really great coffee.

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