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.
Crumpets are worth searching out.
They're often sold packaged next to English muffins. They have more body than English muffins and remain softer when toasted, so they make the dish easier to eat with knife and fork. Don't split the crumpets - use a whole one under each egg. Add the shallot and cook until it is softened but not browned, less than 1 minute. Stir in the cream and salt.