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Gratin Of Hard Boiled Eggs In Creamed Sorrel

The.french.connection's picture
Ingredients
  Hard boiled eggs 6 , halved
  Sorrel 10 Ounce
  Salt To Taste
  Pepper To Taste
  Butter 8 Tablespoon
  Fresh breadcrumbs 3⁄4 Cup (12 tbs)
  Heavy cream 1 Cup (16 tbs)
Directions

GETTING READY
1) Preheat the oven to 400° F (200° C).

MAKING
2) In a pan, gently stew the finely shredded young and tender sorrel in 3 tablespoons butter.
3) For an older sorrel, blanch the leaves in boiling water and drain immediately when it comes to the boil.
4) In a pan, stew the sorrel in 3 tablespoons of butter, stirring frequently, for about 20 minutes, or until all the liquid has evaporated and the sorrel is a puree.
5) Gradually stir in the cream, to absorb the sorrel, then season with the salt and pepper to taste.
6) In a pan, saute the bread crumbs in the 5 tablespoons butter over a low heat, stirring or tossing until lightly golden.
7) In a suitable butted gratin dish, arrange the eggs, with the cut side upin a single layer.
8) Spoon over the hot sauce and sprinkle evenly with the sauteed bread crumbs .
9) Bake in the preheated oven for about 15 minutes, or until the gratin is thoroughly heated and top is lightly browned.

SERVING
10) Serve the Gratin of Hard Boiled Eggs in Creamed Sorrel, immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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