Name: Oeufs en Cocotte à L’Oseille (Cocotte Eggs with Sorrel)
Yield: Serves 2–4
Cuisine: French
Ingredients: 3 ounces (about 1½ cups) young sorrel leaves; 8 teaspoons crème fraîche or light cream; 2 tablespoons butter; salt, freshly ground pepper; 4 eggs

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

The slightly sharp, lemony flavor of sorrel goes well with eggs, either in an omelet or better still, with eggs baked in custard cups.

Ingredients

3 ounces (about 1½ cups) young sorrel leaves
2 tablespoons butter

Method

Remove any stalks from the sorrel and wash the leaves in cold water. Drain well. Melt the butter in a small pan and when foaming add the sorrel. Cook over moderate heat, stirring all the time, for 3–5 minutes until you have a thick, smooth puree.

Divide the puree between four buttered custard cups or small ramekin dishes. Break an egg into each, season with salt and pepper and spoon 2 t