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    Home » Recipes » Breakfast » Spring Scrambled Eggs with Sorrel

    LAST UPDATED: February 4, 2022 • FIRST PUBLISHED: April 11, 2011 By Toni Dash 16 Comments

    Spring Scrambled Eggs with Sorrel

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    spinach in yellow colander

    Our Farmer’s Market has now been open two weeks. We’ve been graced by unbelievably wonderful, ‘rest of the U.S.’ type spring weather the past two Saturdays (market day). This is followed by typical Colorado spring weather of rain/hail/snow and gale force winds on Sunday. I recall last year going in full snow storms and wind so strong the farmer’s tents we coming off the ground!

    I always arrive about the time the market opens, around 8:00 a.m. There is a fresh feeling in the air, an excitement, everyone happy to be having the market again. At this time of year you can find many plant starters (I bought 8 lettuce plants for $.50 each).

    lettuce starters
    lettuce starters

    I spoke to Wee Bee Farms who is known for exotic varieties of garlic later in the summer though is now selling vegetables starters including 6 varieties of kale. All gorgeous.

    lettuce starters

    Spinach, arugula, mustard greens abound. As hearty cool weather crops, they lead the way until warmer temps allow more variety to be harvested.

    bags of sorrel
    I was so excited this week to find a true spring love; Sorrel. I discovered it a few years ago and it really does grace us only in spring. I look for its appearance each spring like a long lost friend. Sorrel soup may be something you have heard of. I found my favorite use of it though is in scrambled eggs. It’s simple and has a wonderful flavor paired with the eggs and some shallots. On its own it has a bit of a bitter bite, almost citrusy.
    Farmer\'s Market tent
    One of my favorite farms at the market is Red Wagon Organic Farms. I like their variety and their aesthetic. The latter might sound like a misplaced criteria but as with anything else, one is drawn to things based on how they appear initially (as with food, you eat with your eyes first). I always find them to be well organized, a great variety with some items only found with them (broccoli Romanesque, mini yellow watermelons, watermelon radishes and sorrel being some examples). They put their sweet cherry tomatoes in mason jars in August instead of cartons (you don’t keep the jars) which always look so homey to me. Don’t pass up the opportunity to sample if you have the chance. Everything is always delicious.
    beeswax candles

    In addition to the market they have a farm stand in the parking lot of 95th and Arapahoe later in the summer and a CSA. You can find their beautiful produce in many fabulous local restaurants.

    I have to admit, scrambled eggs are not the most photogenic subjects on the planet. But don’t let the looks fool you! These eggs are incredibly flavorful, in a simple, rustic, buttery way. They may very well become your next favorite breakfast dish. Perfect for a brunch menu when you want something easy, simple that tastes more ‘upscale’.

    Recipe Ingredients

    • extra virgin olive oil
    • unsalted butter
    • shallot
    • fresh sorrel
    • eggs
    • Salt and pepper to taste
    scrambled eggs with sorrel

    How to Make Scrambled Eggs with Sorrel – Step-by-Step

    STEP 1: At medium heat, warm a small skillet and add the butter and oil.
    STEP 2: When butter is melted add the minced shallots. Sautee for a few minutes until they begin to soften.
    STEP 3: Add the sorrel and stir until wilted. Sorrel will begin to change color from a bright green to a more grayish green color signaling it’s done. This only takes a few minutes.

    chopped sorrel in measuring cup
    cooking onion and sorrel

    STEP 4: In a bowl whisk the eggs together and pour over the sorrel mixture in the skillet. Add salt and pepper to taste.

    whisking eggs
    cooking scrambled eggs with onion and sorrel
    STEP 5:      Stir until eggs are cooked!
    Spring Scrambled Eggs with Sorrel
    Spring Scrambled Eggs with Sorrel

    Spring Scrambled Eggs with Sorrel

    These light fluffy scrambled eggs are cooked with tangy sorrel for a great spring twist.
    5 from 5 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 2
    Calories: 203kcal
    Author: Toni Dash
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    Ingredients

    • ½ tablespoon extra virgin olive oil
    • ½ tablespoon unsalted butter
    • 1 shallot finely minced
    • 2 cups sorrel rinsed, dried and coarsely chopped with lower stems removed
    • 4 eggs
    • Salt and pepper to taste

    Instructions

    • At medium heat, warm a small skillet and add the butter and oil.
    • When butter is melted add the minced shallots.  Sautee for a few minutes until they begin to soften.
    • Add the sorrel and stir until wilted.  Sorrel will begin to change color from a bright green to a more grayish green color signaling it’s done.  This only takes a few minutes.
    • In a bowl whisk the eggs together and pour over the sorrel mixture in the skillet.  Add salt and pepper to taste.
    • Stir until eggs are cooked!

    Notes

    Adapted from French Women for All Seasons

    Nutrition

    Calories: 203kcal | Carbohydrates: 4g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 335mg | Sodium: 129mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1763IU | Vitamin C: 25mg | Calcium: 49mg | Iron: 3mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Darcy Hoyt says

      June 15, 2012 at 3:52 pm

      made with sorrel from my garden and eggs from my chickens – delicious idea thank you!!!

      Reply
    2. Karen Harris says

      April 13, 2011 at 3:01 am

      5 stars
      You're killing me with your market tales. I can't wait to stroll the aisles of the markets around here. Your eggs look wonderful.

      Reply
    3. Lisa @ Tarte du Jour says

      April 13, 2011 at 12:54 am

      5 stars
      Scrambled eggs with sorrel.. you are so inspiring! I loved to see your farmer's market, lovely! Our farmer's market down here in Florida only has a few more weeks until it winds down for the season:( Lovely post!

      Reply
    4. Pegasuslegend says

      April 12, 2011 at 9:23 am

      I love healthy foods this sorrel looks delicious the way you combined this in scrambled eggs!

      Reply
    5. Steve @ HPD says

      April 12, 2011 at 3:05 pm

      Greens in eggs aren't done nearly often enough. Too simple and too scrumptious. Cheers!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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