Stem the sorrel leaves and shred. Place a third of the butter in a saucepan and when it is hot add the sorrel and cook it quickly, stirring with a wooden spoon. When it is no longer green, remove it from the heat and add salt, pepper and a pinch of nutmeg. Divide the sorrel onto individual plates. Break an egg into each one. Cover with cream, salt and pepper and a dot of butter. Cook them over a heat diffuser on high heat. When the cream comes to a boil, take off the heat and let stand for 1 minute, then serve. Instead of sorrel, you can use mushrooms, tomatoes, asparagus, truffles cooked rapidly in butter and delicately seasoned.
