Gratin of Hard-Boiled Eggs in Creamed Sorrel

Gratin d’Oeufs Durs à la Crème d’Oseille

Preparation info

  • Servings:

    4 or 6

    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 10 ounces sorrel
  • ½ cup butter (in all)
  • 1 cup heavy cream
  • 1 cup stale bread, crusts removed, crumbled
  • Salt, pepper
  • 6 hard-boiled eggs, peeled and halved


    Pick over the sorrel. If it is young and tender, cut it into a fine chiffonade (shred) and stew it gently, salted, in 3 tablespoons of butter (if older, plunge the leaves first into boiling water, drain them the moment the water returns to a boil, and then stew in butter), stirring regularly, for about 20 minutes or until the liquid has evaporated and the sorrel has melted into a purée. Stir in the cream, a little at a time, permitting it to absorb the sorrel and thicken before adding more; grind in pepper and taste for salt.

    While the sorrel is stewing, put the breadcrumbs to cook in 4 tablespoons of butter over a low flame, stirring or tossing regularly until they are lightly golden.

    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.