This combination of sorrel, smoked salmon, and eggs makes one of the best brunch dishes I've ever eaten. When sorrel leaves are shredded and cooked in butter, they wilt dramatically and quickly turn into a puree, almost as if they melted. Add some cream, and you have a lemony sauce that complements the smoked salmon more keenly than a rich hollandaise. Just remember it takes a lot of sorrel leaves to make a little bit of sauce, so make this dish when you have plenty to harvest or can buy big bunches at the market, usually in the spring or early fall.
Shellagh Connelly, chef/owner of Mildred Pierce Cafe in St. Paul (and a woman who understands breakfast food down to her soul), created the dish for her breakfast menu. For me, my version illustrates an important point—cream cheese is one of the most underrated ingredients in the market.
This unusual and complex dish combines the nutty flavors of Swiss cheese and artichokes with the lightness of sorrel, interwoven with layers of fresh herbs. It can serve as the star of the meal served with an endive or beet salad and a good red wine, or accompany filets of salmon or tuna.
A wonderful onion tart variation of quiche Lorraine that is full off flavor Trust me, you won't miss the bacon.
In Catalonia, we love our eggs, especially in the form of tortillas, or omelets.
The secret of good scrambled eggs is to cook them over low heat, stirring gently, until they thicken but are still moist. Just remember: the more you cook them, the drier and tougher they will become. Remove them promptly from the skillet and turn them out onto a warm plate when they reach the stage you want, since they will continue to cook from the heat of the pan even after you turn off the heat or remove the pan from the burner.
Deviled eggs are a must at Southern church dinners-on-the-grounds and camp meetings. This is a little more sophisticated version, with lemon zest and a touch of vivid red caviar.