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Paula Wolfert

Eggs on a Creamy Bed of Sorrel

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Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
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

Method

  1. Butter the cazuelitas and place on a baking sheet in a cold oven; set the temperature at 350°F.
  2. 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.
  3. Remo

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