Eggs on a Creamy Bed of Sorrel

Name: Eggs on a Creamy Bed of Sorrel
Yield: Serves 2
Ingredients: ¼ cup heavy cream; ¼ teaspoon salt; ¼ teaspoon freshly grated nutmeg; ⅛ teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 2 ounces young sorrel leaves, shredded, 1½ cups; 2 or 4 farm-fresh eggs

Preparation info

Serves
2

Difficulty
Easy

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

The secret to this flavorful sauce is not to overcook the sorrel leaves but to lightly steam them, ensuring they don’t lose their fresh slightly bitter–sharp lemony flavor.

Ingredients

2 tablespoons unsalted butter
2 ounces young sorrel leaves, shredded, 1½

Gluten-free
Vegetarian
Breakfast

Method

Butter the cazuelitas and place on a baking sheet in a cold oven; set the temperature at 350°F.
In a small nonreactive saucepan, cook the sorrel with 2 tablespoons of the cream until it melts, about 3 minutes. Season with the salt, pepper, and nutmeg.
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