The Bach cantata we’d picked first didn’t quite have the zip we were looking for in our usual sacred early Sunday music, so we switched to a Heinichen mass.

I also introduced something fairly new to the usual Sunday egg formula, sorrel.

Otherwise the ingredients, described pretty much willy-nilly, were:

• six eggs and 4 slices of thick bacon from Millport Dairy Farm; 4 Backyard Farms Maine ‘cocktail tomatoes’ and some New York Rooftop basil, both from Whole Foods; Greek olive oil, Tellicherry pepper; sea salt; one Japanese scallion from Norwich Meadows Farm; a little dried Itria-Sirissi chili, peperoncino di Sardegna intero from Buon Italia (mixed with the tomato and scallion); the fresh red sorrel from Two Guys from Woodbridge; a pinch of dark home-dried Habanada pepper (on the eggs); a garnish of red wasabi micro radish from two Guys from Woodbridge; and the toast was both Bien Cuit ‘Campagne’ traditional sour dough, from Foragers Market, and Sullivan Street Bakery’s ‘Trucio’
• the music was Johann David Heinichen’s Mass No. 9, Hans-Christoph Rademann directing the Dresden Baroque Orchestra and the Dresden Chamber Choir