Lunch, later that same day:
Monday was a school holiday so we had time for a little fun in the kitchen. Over the weekend I got farm fresh eggs from a friend and wanted to use those lovely bright yellow gifts in a special way.
It has been awhile since I baked eggs and I only goofed it a little...forgetting to preheat the oven. So I can't tell you from this experience how long to bake the eggs...especially since our teenage son came along and opened the oven door with the question, "Are they done yet?" I'd already opened the oven door a few minutes earlier to check out how they were doing. Between not preheating the oven and two extra oven openings, it took about 20 minutes. My notes from the time before were like this: Bouquet Tray, eggs, 350 degrees for 11 minutes for soft yolks or 15 minutes for hard yolks. That of course was assuming the oven was preheated.
Note: No greasing is required. They pop right out after baking without grease or oil.
This is what they looked like before going in the oven with sea salt haphazardly sprinkled and fresh ground pepper:
After taking out of the oven
And after turning out onto a plate:
I used two tablespoons white wine in the mixture this time but did not care for it as much as last time I made this mixture without it.
One cup mayo, one cup sour cream, one tin of Demarle Roasted Garlic and Rosemary spice mix. Stir and serve.
That was a little too fast, because the roasted candy tomatoes were still frozen so I unloaded and loaded the dishwasher while I waited.
What an easy and gourmet lunch. Should have had a friend over because it would have been more fun.
