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Poached Eggs + Sorrel Pesto

October 11, 2013
Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serving Size: 1 egg + 1 TB pesto + 1 slice toast point (1 “Slice”) - Makes 6


6 eggs

1- 6" Italian bread loaf, sliced on bias into ½- ¾ inch pieces

garnish scallions, chopped

Sorrel Pesto

1 bunch sorrel leaves, about 2 packed cups

2 cloves garlic

¼ cup walnuts

¼ cup fresh parmesan cheese

¼ cup extra virgin olive oil

TT Salt and pepper

White Wine Butter Sauce

½ cup unsalted butter

2 TB dry white wine

2 TB white-wine vinegar

1 TB chopped shallot

3 TB heavy cream

¼ tsp fresh lemon juice


To prepare pesto: Combine garlic, walnuts, and parmesan cheese in food processor and pulse until the mixture has a coarse texture. Add in sorrel leaves and pulse until combined. Stream in olive oil until nappe. Season with salt and pepper. Set aside.

To prepare white wine butter sauce: Cut butter into small pieces and chill. In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes. Add cream and simmer mixture until slightly thickened, about 2 minutes. Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale). Season sauce with lemon juice and salt and pepper.

Break eggs directly into sauce and cover, reducing heat to a simmer. Cook until whites are fully cooked (yolks will be soft). Meanwhile, drizzle slices of bread with olive oil and toast until golden brown.

Storage and Turn-out

Spread about 1 TB sorrel pesto over toast point. Top with poached egg (without sauce), and garnish with scallions. Sauce is optional and should be disposed after cooking with eggs. Serve this dish with freshly cut fruit, roasted asparagus, or freshly cut tomatoes topped with goat cheese and black pepper.

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