The perfect combination of taste of sorrel and eggs can cook them a variety of dishes suitable for breakfast - as calories, for lunch - in the form of snack or hot. And for the guest table, some of them might fit.
Stuffed Eggs
Broth of eggs in the quantities that will be necessary, and cut each of them along the half. Pulling out the yolks, rub them with steamed or just scalded sorrel, filled with mayonnaise mixture, salt and pepper. Since the halves of proteins zheltkovo-oxalic weight, and can help themselves and serve dishes.
Baked Eggs
This dish, in addition to the original flavor, can be very appetizing appearance. Prepared it in cocotte - small kovshichkah in what makes zhyuleny. But first need to saucepan, in which we razogreem butter and ran it cut julienned sorrel (300-400 g) for several minutes.
Draining of speaking in the liquid, distribute dock for four cocotte, pre-lubricated their inner surface with oil, vegetable or cream - optional. Over sorrel put on 1 tbsp. spoonful of sour cream, when it spreads out evenly, gently smash to 1 egg, so that the yolk retained its circular shape and not flowed.
Salt and pepper to taste put. The finale (though optional) may assign the eggs with grated cheese. It remains a bit: put in hot oven cocotte for 5 minutes and bake at 200 degrees. Cooked meal can be arranged twigs green or it is, but finely chopped.
Omelettes
Variations in the recipe for scrambled eggs with sorrel lot. Perhaps we'll look at three differing degrees of complexity of the ingredients and hence - the time duration of the cooking process, and the rest will leave on the chef's imagination.
Easiest. Giving half a cup of oxalic straw with two tablespoons of butter for 3-5 minutes, gently mix all the resulting mass of green with a five-whipped into a thick foam, eggs, salt to taste and bake in oven until browned crust at 180 degrees. The main thing - do not open the oven during the first ten minutes, or omelet "thigh shall rot."
With onion. In this recipe for sorrel expected in the largest, compared with other products, number: 3-4 cups. Scalded in salted water leaves and cut them, send in the pan for frying together with julienne of 1-2 bulbs. Add the dill and parsley, stir thoroughly and pour whipped mixture of 3 eggs with 0,5 l of milk. We lay the lid, ready and waiting a few minutes (two to five-). When serving, you can drizzle with lemon juice, scrambled eggs and / or sprinkle with grated cheese.
Ruletny. Take 1.5 cups of pickled mushrooms and fry with 2 onion, chopped semirings. Add 3 tbsp. tablespoons of peas, 2 tablespoons. tablespoons shredded sorrel and keep on low heat for 3 minutes. Beat 5 eggs with a glass of milk, pour the mixture 1 teaspoon of sugar and salt to taste, bake in a separate pan, with two sides.
Browned omelet is folded, like a pancake, and wrapped it around oxaloacetic mushroom stuffing. If you'd like it again a bit fried, but you can already serve with sour cream. Not so difficult, right?
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