Eggs with sorrel and sesame


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
200°C oven


  • 4 sorrel leaves
  • 500 ml pouring cream
  • Salt and pepper
  • 4 eggs
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame oil

1 large casserole dish to share or 4 small ones

1 bain-marie


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 bake for 7 minutes (you can make a bain-marie by putting the casserole dish in a large deep roasting tin, pouring boiling water into the roasting tin and covering the whole lot with foil).

Sprinkle with sesame seeds and add a dash of sesame oil.