Advertisement
Oeufs en Cocotte à l’Oseille
Cocotte Eggs with Sorrel
- Serves
2–4
. - Difficulty
Easy
Published 1987
I find that the sorrel purée freezes well for cooking with later in the year or when the frost has finished off my sorrel clumps until the spring.
Ingredients
85 g 3 oz 30 g 1
Method
Wash and drain the sorrel. Melt the butter in a small pan and when foaming add the sorrel. Cook over moderate heat, stirring all the time, for about 5 minutes until you have a thick, smooth purée.
Divide the sorrel between four cocotte dishes. Break an egg into each, season with salt and pepper and spoon the cream on top.
Place the eggs in a bain-marie filled with hot water and
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe