Recipes

Baked Eggs with Sorrel Sorrel’s sword-shaped leaves pack a citrus tang that is splendid with eggs.

Sorrel’s sword-shaped leaves pack a citrus tang that is splendid with eggs. Thin ribbons of sorrel hide in the bottom of buttered ramekins in this dish, perfuming the eggs as they bake.

3 Tablespoons butter, melted
12 – 15 sorrel leaves, washed and patted dry
4 eggs
Salt and freshly ground pepper

Preheat the oven to 350 degrees. Brush four ramekins with some of the melted butter. If the sorrel leaves are large, de-stem them. Then cut the leaves into chiffonade. To do this, stack the leaves and cut them into very thin ribbons.

Divide the sorrel equally among the ramekins. Crack an egg into each ramkin and season with salt and pepper. Spoon melted butter over each egg. Set the ramekins on a baking sheet and place in the oven. Bake until the eggs are just set, about 15 minutes.

Serve immediately.

Lisa Hart
True Vine Farm