Casserole eggs with sorrel

Ingredients for 4 people: 1 kg of sorrel, 50 g of butter, 40 cl of fresh cream, salt, pepper, nutmeg

1. wash the sorrel twice
2. Melt the 50 g of butter over low heat and add the sorrel, minced beforehand, let the cooking water evaporate.
3. Take 8 buttered ramekins, line the bottom with sorrel and add 5 cl of cream. Salt and pepper. Crack the eggs in it
4. Take a baking sheet with short sides, place the ramekins in 1 cm of water, bring to the boil and cook for about 3 minutes. Serve hot with buttered bread croutons.

A recipe by Jacqueline Fénix