Scrambled Eggs/Sorrel

Recipe Ladies Family Herb Garden

4 large eggs

1 tablespoon milk

½ cup Sorrell*, shredded

2 tablespoons butter, divided

Salt and fresh ground pepper

In a skillet, heat butter over medium-low heat. Add shredded Sorrel. Cook until tender, about 5 minutes. Combine eggs and milk in a bowl. Stir in cooked Sorrel mixture. Add remaining butter to the skillet and heat till butter is slightly browned. Add the egg mixture. Keep eggs moving by gently stirring with a fork. When eggs are set, spoon onto a serving platter.

Yield: 4 servings.

Harvest and preparation – For fresh use, harvest leaves less than 6-inches long. Cut early in the morning, just after the dew has evaporated and before the sun is hot. Discard tough ribs. Place leaves in a colander and rinse under cold running water. Pat dry with paper towels. Shred leaves in a food processor.

Carolyn Gass Hardimon, M. S. Home Economist