French Sorrel Eggs

From Diane Kanzler, Sweetfern Farm, Greenfield via Mary McClintock of the Greenfield Recorder

Wash a large fistful of French sorrel leaves Cut out center vein and stem by folding the leaf in half longwise and removing vein with a single cut.

Saute leaves in butter or margarine over low heat, stirring regularly until sorrel collapses and gets a bit mushy. It will reduce a lot (like spinach).

Scoop sorrel and any remaining butter into Pyrex custard cups. Break an egg into each cup over the wilted sorrel, salt and pepper to taste. If you'd like, grate fresh Parmesan cheese over each egg. Place custard cups into a double boiler with 1 inch of boiling water. (A large covered soup pot works well as an alternative; make sure the water level doesn't go over the cups.) Cook eggs until done to your liking. Cooking takes longer than you expect, but it's worth the wait!

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I am a lazier cook than this recipe requires. I would probably change this to serving the sauteed sorrel with a fried or poached egg on top. Or perhaps a fried egg with cheese on top. In our house we sometimes put cheese on a slowly cooking fried egg, add a bit of water to the pan, cover and finish cooking the egg with steam.