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.
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.
© 1987 Geraldene Holt. All rights reserved.