{"id":16827,"date":"2018-04-29T23:18:56","date_gmt":"2018-04-29T23:18:56","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16827"},"modified":"2018-04-29T23:18:56","modified_gmt":"2018-04-29T23:18:56","slug":"eggs-with-leeks-sorrel-chilis-tomato-fenugreek-cream","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16827","title":{"rendered":"eggs with leeks, sorrel, chilis, tomato, fenugreek, cream"},"content":{"rendered":"

\"\"<\/p>\n

I could try to convince the reader that the generous serving on the plate above was for the two of us, but I won’t. Instead I’ll say, it just looks big.<\/p>\n

And here it looks even bigger.<\/p>\n

\"\"<\/p>\n

The meal was going to fall between a day with a fish entr\u00e9e and one with meat, and normally I would put a pasta together a vegetarian pasta in such a situation. Instead, remembering that I had many more eggs in the refrigerator than usual, and some sympathetic vegetables to go with them, I decided to go with the eggs, and forgo our usual Sunday morning spread the next day.<\/p>\n

I constructed still another variation of what had been merely an\u00a0idea<\/em> of baked eggs I had found several years ago<\/a>, when Mark Bittman’s 2007 recipe, ‘Baked Egg With Prosciutto and Tomato<\/a>‘ became the starting point for a number of delicious improvisations (it’s hard to go wrong with eggs, tomatoes, and most any allium, even when there’s no cured pork around, and almost anything else that can be added is, well, ‘gravy’).<\/p>\n

But I was pretty excited about the sorrel this time.<\/p>\n

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