Sweet Onion Tart with Nettles, Sorrel & Poached Egg - SippitySup

Ingredients

• 4 cup fresh nettle leaves, blanched in boiling water for a minute (this removes the “sting”), drained and roughly chopped
• 1 cup sorrel leaves, roughly chopped
• 1 tablespoon olive oil
• 1 shallots, minced
• 1 clove garlic, peeled and minced
• 1 cup chicken stock
• 1 package store-bought puff pastry
• .75 teaspoon dried marjoram, divided
• 3 tablespoon unsalted butter
• 3 cup onions, thinly slices
• salt, as needed
• 1 bay leaf
• 1 pinch red pepper flakes (optional)
• 4 eggs
• 1 tablespoon white vinegar
• coarsely ground black pepper, to taste
• Greg Henry 3 /3/2010 @ 8:29 pm …I always lead with a pic of the raw ingredient. GREG Reply
• Chris 3 /2/2010 @ 6:37 pm An amazing recipe, even if I’ve just learned to get my regular egg’s benedict just right. Now you change the rules on me? (haha) Reply
• Laura 3 /1/2010 @ 1:36 pm We have an heirloom greens specialist at my FM and I am OBSESSED with his red lettuces. My favorite are the baby Merlot heads. Deep purple red, so good. Reply
• Martha 2 /28/2010 @ 6:37 pm Looks delicious! You are so talented with your wonderful food photography! Reply
• Greg Henry 2 /28/2010 @ 6:21 pm It’s good! GREG Reply
• arugulove 2 /28/2010 @ 6:13 pm I love the poached egg and greens combo in general, so this looks really really good! Reply