Egg Sandwich with Sorrel Sauce

2 scallions
2 tablespoons olive oil
2 cups sorrel, stems trimmed (can use spinach if sorrel unavailable)
1/4 teaspoon kosher salt, more to taste
Ground black pepper
2 tablespoons heavy cream
eggs
dash of crushed red pepper

1. Thinly slice scallions, separating darker green parts for garnish.
2. In a skillet over medium heat, heat olive oil. Add light green and white parts of scallion and sauté until wilted, 2 minutes. Add sorrel leaves, salt and pepper. Cook, stirring, until sorrel wilts and starts to break down, turning olive-green in color, about 3 minutes. Stir in cream and let simmer for 1 minute to thicken a bit.
3. Carefully crack eggs into skillet. Lower heat to medium-low and sprinkle eggs with salt and pepper. Cover pan and let cook for 2 minutes, then turn off heat and let eggs rest, covered, until done to taste, about another 30 seconds for very runny yolks (the whites should cook through). Flip and cook on other side if you want yolks harder.
4. Carefully scoop eggs and sorrel sauce into two bowls. Season with chili and flaky salt; garnish with scallion greens. Serve with toasted bread and arugula salad.
I got the idea for this fried egg sandwich from the New York Times Mother's Day brunch suggestion--but it is with a poached egg, and I prefer fried. More caramelization. Sorrel is a wonderful idea for an accompaniment--it is lemony and has some of the characteristics of hollaindaise but with a touch of spring thrown in. We added bacon as well, and it was a successful dinner all around.