Eggs with sorrel and sesame

• 4 sorrel leaves
• 500 ml pouring cream
• Salt and pepper

Preheat the oven to 200°C.

Shred the sorrel.

Season the cream.

Break an egg into each individual dish, or all 4 into a large dish, add the sorrel and pour the cream over the top. Place in a bain-marie in the oven and