Les Oeufs Durs à l’Oseille

Hard boiled eggs with sorrel

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

As an alternative to a purée of sorrel, oeufs durs á l’oseille is a traditional accompaniment for a joint of confit or grilled sausage.


  • 1 thick slice of salt belly of pork or unsmoked streaky bacon (optional)
  • 8 small thick rounds of white bread without crusts</


In a frying pan heat up very slowly the fatty part of the pork or bacon, cut into cubes, until it has given off all its fat and turned crispy and golden. In this fat, fry the lean bits of pork or bacon, also cubed, until crisp. If the pork is omitted, add some fat to the pan, then brown the croutons of bread on both sides. At the last minute stir in the garlic but do not allow it to burn. Stir