Oeufs en Cocotte à l’Oseille

Cocotte Eggs with Sorrel

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

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.


  • 85 g(3 oz) sorrel leaves
  • 30 g(1 oz) butter
  • 4 eggs
  • salt, milled pepper
  • 4 dessertspoons crème fraîche or single cream


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.