Poached Eggs and Sorrel

If you love lemon, then sorrel should be your new favorite vegetable. We inherited a couple of sorrel seedlings from a farmer friend of ours and they have come back stronger each year, doing quite well in garden pots. I came across a version of this recipe in the NYTimes and thought it would be a perfect way to make a dent in our sorrel plants. I loved the recipe even if I accidentally overpoached the eggs - watch them closely!

Eggs Poached in Buttery Sorrel Sauce
1 large shallot half, minced (or more if you like)
1-2 cloves garlic, minced
2 Tbs unsalted butter
6 cremini mushrooms, washed, stemmed, sliced thinly.
4 oz sorrel, stems trimmed, washed
1/4 tsp salt
ground black pepper
1/3 c. coffee cream (10% fat)  - the recipe called for heavy cream, but I really enjoyed the coffee cream
4 large eggs
chili flakes (optional)
buttered toast (good thick bread)
tomato jam (optional)

1. Melt butter in skillet over medium heat (skillet should be big enough to fit 4 eggs). Saute mushrooms until cooked. Add the garlic and shallot, saute until golden brown.
2. Add sorrel leaves, salt, and pepper. Stir gently until sorrel turns olive-green and starts to break down. Add cream in and simmer for 1 minute.
3. Crack eggs into skillet. Lower heat and cover pan. Cook for 2 minutes. Turn off heat and let rest covered until done.
4. Carefully scoop eggs and sorrel sauce into two bowls. Season with salt and pepper. Serve with toast (or on toast as I prefer!)