Eggs Stuffed with Sorrel

• ¼ cup olive oil
• 6 ounces tender young sorrel, stems removed, washed, sponged dry in a towel, and finely chopped

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 tab