Egg and Sorrel Casserole
The fresh, sour taste of sorrel pairs well with boiled eggs in this casserole.
Ingredients
Servings 4- eggs 6 pcs.
- sorrel 300 g
- salt, pepper 1 pinch(s)
- butter 1 tbsp.
- bread crumbs 2 tbsp
- cream 250 ml
Cooking
Step 1
Boil eggs. Sorrel cut into thin strips. Melt the butter in a saucepan, simmer the sorrel. Salt, pepper.
Step 2
Pour cream into the sorrel in several passes, cook until the mass thickens.
Step 3
Grease a baking dish with butter, lay the egg halves cut side up. Spread sorrel puree and sprinkle with breadcrumbs. Bake at 200°C for 15 minutes.
Step 4
Enjoy your meal!