The sorrel itself should have the stems removed by holding a piece upside-down by stem in one hand and pulling leaf from stem. Chop it coarsely. The five ounce bunch should be about 3 cups, lightly packed.
Prepare the sorrel sauce in a shallow frying pan. Melt the butter over medium heat. Add the shallots and saute them slightly. Next add the chopped sorrel. After the sorrel has wilted, add the cream and salt and pepper.
Poaching eggs may seem a little daunting at first, but it’s really not that hard at all. Bring 2 inches of water to a boil in a large pot. Break eggs into a bowl one at a time and slide into simmering water. Lower heat and let the eggs sit in the pot for about four minutes until whites are set and yolks are still runny. Spoon out of pot and place on a paper-towel lined plate and you’re done!
Serve each egg on an english muffin half. Put two or three slice of salmon on the eggs and the sorrel sauce on top of that.