CookEat Recipe

Eggs Cocotte with Sorrel

Name: Eggs Cocotte with Sorrel
Ingredients: 946 Millilitre Sorrel — Fresh sorrel leaves, one quart loose volume; 946 Millilitre Water — Boiling water for sorrel, one quart, drained; 1 Teaspoon Butter — Butter in purée; 1906 source measure retained without conversion; 3 Saltspoon (source measure) Salt — Salt in purée; 1906 source measure retained without conversion; source unit: saltspoon; 3 Saltspoon (source measure) Sugar — Sugar; 1906 source measure retained without conversion; source unit: saltspoon; 1 Saltspoon (source measure) White pepper — White pepper; 1906 source measure retained without conversion; source unit: saltspoon; 12 Egg — Fresh eggs, TWO per SIX cocottes; 0.5 Teaspoon Salt — Salt for eggs; 1906 source measure retained without conversion; 2 Saltspoon (source measure) Pepper — Pepper for eggs; 1906 source measure retained without conversion; source unit: saltspoon; 6 Tablespoon Cream — Cream, ONE tablespoon per cocotte; 1906 source measure retained without conversion

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

946 Millilitre SorrelFresh sorrel leaves, one quart loose volume
946 Millilitre WaterBoiling water for sorrel, one quart, drained
1 Teaspoon ButterButter in purée; 1906 source measure retained without conversion
3 Saltspoon (source measure) SaltSalt in purée; 1906 source measure retained without conversion; source unit: saltspoon
3 Saltspoon (source measure) SugarSugar; 1906 source measure retained without conversion; source unit: saltspoon
1 Saltspoon (source measure) White pepperWhite pepper; 1906 source measure retained without conversion; source unit: saltspoon
12 EggFresh eggs, TWO per SIX cocottes
0.5 Teaspoon SaltSalt for eggs; 1906 source measure retained without conversion
2 Saltspoon (source measure) PepperPepper for eggs; 1906 source measure retained without conversion; source unit: saltspoon
6 Tablespoon CreamCream, ONE tablespoon per cocotte; 1906 source measure retained without conversion

Method

Steps

Step 1
Blanch one loose quart sorrel in one quart boiling water ten-minute source guide, DRAIN thoroughly, sieve to purée; heat with butter/salt/sugar/pepper two minutes. Divide actual purée among SIX cocottes.
Step 2
Crack TWO eggs into EACH (twelve total), divide egg salt/pepper, add exactly one tablespoon cream per dish; oven-cook five-minute historical guide until selected safe egg endpoint, record dish size/set.

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