Eggs Stuffed with Sorrel

Oeufs Farcis à l’Oseille

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • ¼ cup olive oil
  • 6 ounces tender young sorrel, stems removed, washed, sponged dry in a towel, and finely chopped
  • 6 hard-boiled eggs
  • 1 cup freshly grated Parmesan
  • Salt, pepper


    Oil the bottom of a gratin dish with 1 tablespoon of olive oil, line with a third of the chopped sorrel, and sprinkle lightly with salt. Halve the eggs and, with a fork, mash together the yolks, the remaining sorrel, three quarters of the cheese, and salt and pepper to taste; then work in 2 or 3 tablespoons of olive oil—enough to bind the mixture. Stuff the halved whites with the mixture, packing gently and mounding the stuffing with a teaspoon. Arrange them on the bed of sorrel, sprinkle with the remaining Parmesan, dribble over a bit of olive oil, and bake in a hot oven (400° to 425°) for about 15 minutes.