Ingredients (serves 4): 1 kg sorrel, 50 g butter, 40 cl fresh cream, salt, pepper, nutmeg.
- Wash the sorrel twice under cold water to remove any grit.
- Melt 50 g butter over low heat in a pan. Add minced sorrel and cook until the water evaporates completely.
- Butter 8 ramekins. Spoon sorrel into the bottom of each, top with 5 cl cream, and season with salt, pepper, and a pinch of nutmeg. Carefully crack an egg into each ramekin.
- Arrange ramekins in a shallow baking sheet with 1 cm of water. Bring to a gentle boil on the stovetop and cook for about 3 minutes until eggs are just set. Serve immediately with hot buttered bread croutons.
Recipe by Jacqueline Fénix
