Eggs with sorrel and sesame from One Knife, One Pot, One Dish: Simple French Cooking at Home (page 216) by Stéphane Reynaud

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Notes about this recipe

  • Astrid5555 on April 27, 2019

    The method for baking the eggs did not work at all. After double the time in the oven the eggs were still raw, even thought I followed the instructions for making the bain-marie exactly. I then poured the mixture into a small pan and let it set there. Nice taste, liked the crunch from the sesame seeds.

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