Eggs are a symbol of new life and, eaten with handfuls of bright green sorrel, bring a little colour and sustenance to early spring days
Sharp and lemony sorrel is plentiful now, and it is wonderful in egg dishes. Try it in Lia Leendertz's Eggs en cocotte recipe.
butter, for greasing
75g crème fraîche
4 sorrel leaves, washed and finely sliced across
2 large eggs
salt and pepper
1 Preheat the oven to 180C/Fan 160/350F.
2 Lightly butter four ramekins, then put a spoonful of crème fraîche in the bottom of each, with a pinch of salt and pepper and the sorrel, making a ‘nest’ to hold the egg.
3 Crack an egg into each ramekin, then place another spoonful of crème fraîche in, and add another sprinkling of salt and pepper.
4 Place the ramekins into a deep baking dish and pour in enough boiling water to come about half way up their sides. Bake for about 15 mins.
5 Serve with toasted soldiers for dipping.