Tuesday 11 October 2011

sorrel & goats cheese egg bake

This recipe is basically a savoury custard flavoured with sorrel, an interesting leafy vegetable often found as a wild weed.

As a child my mother taught me to identify sorrel in the wild and I used to eat it when playing in fields or out on walks. I love the sour flavour.

These days, I suppose I’m more risk adverse and less likely to start chomping on random weeds in case I identified it incorrectly or someone has sprayed them with pesticides.

If you have sorrel growing as a weed in your garden, I encourage you not to kill it but to harvest it. It’s great in a salad, makes a wonderful soup (hot or chilled) and pairs perfectly with goats cheese in this wonderful breakfast dish.

Sorrel & Goats Cheese Egg Bake

Anna’s very own recipe. Serves 4.

8 eggs, beaten
500g sorrel, roughly chopped
3 garlic cloves, grated
Juice & zest of 1 lemon
125g sour cream
100g soft goats cheese, crumbed
⅓ cup parmesan
Salt and pepper, freshly milled to taste

1. Preheat oven to 180’C. Grease 4 x 250ml (1 cup) ramekins.
2. Pick over sorrel and remove any tough stems from the larger leaves.
3. In a food processor, blend eggs, garlic, lemon juice and zest.
4. Add sour cream and blend again. Season to taste.
5. Add sorrel and pulse until it’s chopped through, but not completely pureed into oblivion.
6. Pour into grease ramekins, dot with crumbled goats cheese.
7. Sprinkle with parmesan.
8. Bake in oven for 30 minutes or until completely set on top and risen. Eat hot.

This sorrel recipe is my contribution to Weekend Herb Blogging, this week hosted by Cinzia from Cindystar. I don’t participate in WHB all that often anymore, but every time I do it seems to be Cinzia’s turn to host!


  1. Ali & I tried sorrel for the first time this week, at a kids thing at the Botanical Gardens and we both loved it. Do they sell it at the greengrocer, or did you harvest yours in the wild?

  2. Anna, there must be an hidden secret mysterious whb feeling between us! :-)
    nice recipe, we have that vegetable in our fields too,Italian name is acetosa (literally something vinegary) probably due to the sour flavour.
    thanks for participating again! :-)

  3. Great. I like sorrel, i have couple of recipes that really like, but very often the another half of the sorrel bag finish in a boring salad. Thank you for this new idea!


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