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Egg and Sorrel Casserole

Author
Cookinero 25 Nov 2022
18880
Egg and Sorrel Casserole

The fresh, sour taste of sorrel pairs well with boiled eggs in this casserole.

How to cook Egg and Sorrel Casserole

Step 1

Egg and Sorrel Casserole

Boil eggs. Sorrel cut into thin strips. Melt the butter in a saucepan, simmer the sorrel. Salt, pepper.

Step 2

Egg and Sorrel Casserole

Pour cream into the sorrel in several passes, cook until the mass thickens.

Step 3

Egg and Sorrel Casserole

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

Egg and Sorrel Casserole

Enjoy your meal!

Egg and Sorrel Casserole - FAQ About Ingredients, Baking Time and Storage

Yes! Spinach or Swiss chard make great substitutes for sorrel. Keep in mind that spinach has a milder taste, so you may want to add a splash of lemon juice for tanginess.
Absolutely! Coconut cream or unsweetened almond milk can replace dairy cream. For thickness, stir in a teaspoon of cornstarch while simmering.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C for 10 minutes or until warmed through to maintain texture.
For vegetarian, simply ensure eggs and dairy are organic/free-range. For vegan, use tofu or chickpea flour 'eggs' and plant-based cream alternatives.
Pair it with a crisp green salad, roasted vegetables, or crusty bread for a balanced meal. A light white wine also complements the tangy sorrel flavors.
For fewer servings, halve all ingredients and use a smaller baking dish. To scale up, double ingredients and extend baking time by 5-10 minutes if needed.
Yes, but freeze before baking for best results. Assemble the dish, wrap tightly, and freeze for up to 1 month. Bake from frozen, adding 10-15 extra minutes.
Simmer longer to reduce, or mix 1 tsp cornstarch with 1 tbsp cold water and stir into the puree while cooking until desired consistency is reached.

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