The fresh, sour taste of sorrel pairs well with boiled eggs in this casserole.
Boil eggs. Sorrel cut into thin strips. Melt the butter in a saucepan, simmer the sorrel. Salt, pepper.
Pour cream into the sorrel in several passes, cook until the mass thickens.
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.
Enjoy your meal!