Pick over the sorrel. If it is young and tender, cut it into a fine chiffonade (shred) and stew it gently, salted, in
While the sorrel is stewing, put the breadcrumbs to cook in
Arrange the halved eggs in a buttered gratin dish just large enough to hold them, placed cut surface up, side by side. Spoon over the hot sauce, evenly masking all the eggs, sprinkle the sautéed breadcrumbs regularly over the entire surface, and bake in a hot (400°) oven for about 15 minutes or until well heated through and the surface is lightly browned.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.