The piquant acid taste of mountain sorrel (Oxyria) combines subtly with the delicate flavor of very fresh eggs. Simmer these latter first, completely covered with water, for 10 minutes. Then remove them from the heat and plunge them into cold water. If the shells are cracked slightly before the eggs cool, peeling will be easier.
Slice the eggs in half lengthwise and remove the yolks. Wash and dry some tender young mountain sorrel, chop it into fine bits, and mix your idea of enough with the yolks. Season to taste with salt, freshly ground black pepper, and paprika.
Fill the halved whites with greenish-yellow bulges of the mixture, top each with a bit of butter, sprinkle lightly with Parmesan cheese, and slide beneath a glowing grill until the cheese tans. Serve on a sorrel-bedded platter, garnished with red wedges of well-salted tomato.