Oeufs en Cocotte à l’Oseille

Cocotte Eggs with Sorrel

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 oz) butter
  • 4 eggs
  • salt, milled pepper
  • 4 dessertspoons crème fraîche or single cream

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 cook in a moderately hot oven (Mark 5, 190°C, 375°F) for 5–7 minutes, or cook on the hob until the white of egg only is set. Serve straight away.

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