A super easy lunch which I ate while working from home on Thursday.
The sorrel is from the garden and the bread and organic eggs from Beamish & McGlue
Just pick and chop some fresh sorrel, make toast, poach a couple of eggs, butter the toast, pile the sorrel on top and place a poached egg on each slice. Mine immediately slid off but never mind.
The sorrel wilts a little from the heat of the eggs and toast which is lovely – there’s no need to pre-cook it, just enjoy the lemony sharpness in contrast to the rich eggs and butter.
I also added a good grind of applewood smoked sea salt.