Oeufs en Cocotte à l’Oseille

Cocotte Eggs with Sorrel

Preparation info
  • Serves

    2–4

    .
    • Difficulty

      Easy

Appears in
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

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) sorrel leaves
  • 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