Recipes > Eggs > Peasants' Eggs

Peasants' Eggs


  • 2 handfuls of sorrel
  • 2 dessertspoonfuls of cream
  • lump of butter the size of a pigeon's egg
  • pepper
  • salt
  • 6 hard-boiled eggs
  • breadcrumbs


For six people put on the fire sorrel, reduce it to a puree, and add cream, butter, pepper, salt. Take hard-boiled eggs and, crumbling out the yolks, add them to the sorrel puree. Place the whites (which you should have cut longways) on a hot dish, and pour over them the puree of sorrel; sprinkle the top with breadcrumbs, and put bits of butter on it also. Place in the oven for ten minutes, and serve garnished with tomatoes.


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Attributed to Mlle. A. Demeulemeester.


The Belgian Cookbook (1915).

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