This rich and tangy dish would make a simple lunch or supper. More Brunch Ideas

Chantal Leroux
October 2002

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Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. Add 1 tablespoon of the butter to each of four 4-inch shallow baking dishes and mound 1/2 cup of sorrel on top. Bake for 3 minutes, or until the sorrel has melted. Remove the dishes from the oven and add 2 eggs to each. Top with 1 tablespoon of the heavy cream and bake for about 10 minutes, or until the whites are firm and the yolks are runny. Season with salt and pepper and serve.

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Serve With

Fried potatoes.

Suggested Pairing

An inexpensive and fruity Aligoté has enough acidity to cut through the creaminess of the eggs.

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