Braised egg with sorrel

Name: Braised egg with sorrel
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Organic Lemon; 200 g sorrel (or spinach); 20 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 100 g Fresh cream; 4 very fresh eggs (size S); 2 TEASPOONS Trout caviar (or salmon); 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Organic Lemon
200 g sorrel (or spinach)
20 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
100 g Fresh cream
4 very fresh eggs (size S)
2 TEASPOONS Trout caviar (or salmon)
7-10 Tbsp Grease

Directions

1
Wash lemon hot, grate dry and finely grate half of the peel. Wash and clean sorrel and put 2 nice leaves aside.
2
Heat butter in a frying pan. Add sorrel and let it collapse for about 3 minutes. Season sorrel with salt, pepper and nutmeg and pour into a bowl. Leave to cool. Squeeze sorrel and chop coarsely.
3
Mix crème fraîche, sorrel and lemon peel and season again. Grease 4 ovenproof moulds (200 ml each) and distribute the sorrel. Press a depression in the middle and beat in 1 egg at a time.
4
Half fill the fat pan of the oven with hot water and place the dish on top. Cook the tins in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-15 minutes.
5
Cut remaining sorrel leaves into thin strips. Remove from the oven, garnish with sorrel and trout caviar. Delicious with baguette.