Sorrel and buttered ceps

Sorrel and buttered ceps

By
From
The Herb & Flower Cookbook
Serves
1
Cooking time
5 mins

This is my favourite Saturday lunch, following a trip to the market to buy dirty, earth-covered ceps and freshly baked bread (it’s advisable to give the ceps a very thorough wipe or wash as you never know what you’ll find). This goes particularly well with a crisp, very cold glass of chenin blanc or Chablis, which will cut through the richness of the runny yolk. Indulgent yet ready in minutes.

Ingredients

Quantity Ingredient
50g salted butter, plus extra for spreading
75g ceps, cleaned and sliced
2 tablespoons sorrel, chopped, plus extra for serving
1 garlic clove, peeled and chopped
1 egg
1 slice thick bread

Method

  1. Melt the butter in a small frying pan and toss in the ceps, sorrel and garlic. Lightly fry everything, stirring regularly, for 5 minutes.
  2. Meanwhile, poach the egg. I use an egg poacher, and steam it for exactly 2 ½ minutes to get a runny yolk, but if you don’t have this piece of kit then simply pour boiling water into a pan, to a depth of about 2 cm, and set it over a high heat. Crack the egg into a ladle, carefully rest the ladle in the pan and make sure the water doesn’t come over the top of it. Cover the pan, leaving just a crack where the ladle’s handle juts out. Poach for 2 ½ minutes.
  3. Meanwhile, toast the bread until golden, butter and transfer to a serving plate. Cover with the mushroom mixture and once the egg is cooked, place it on top of the mushrooms, scatter over a little more chopped sorrel and serve immediately.

Substitute the sorrel with...

  • Chives, thyme or tarragon.
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