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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.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 203kcal
Author Toni Dash


  • 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


  • 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!


Adapted from French Women for All Seasons


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