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Oeufs en Cocotte à l’Oseille
Cocotte Eggs with Sorrel
Preparation info
- Serves
2–4
. - Difficulty
Easy
Appears in
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
Part of
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