{"id":3315,"date":"2015-01-27T06:57:44","date_gmt":"2015-01-27T06:57:44","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3315"},"modified":"2015-01-27T06:57:44","modified_gmt":"2015-01-27T06:57:44","slug":"baked-eggs-mushrooms-leeks-gruyere-tomatoes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3315","title":{"rendered":"baked eggs, mushrooms, leeks, Gruy\u00e8re, tomatoes"},"content":{"rendered":"

\"baked_eggs_Mushroom_Gruyere\"<\/a><\/p>\n

I got a bit carried away last night with a recipe I had enjoyed twice before in more simple forms.\u00a0 The recipe that had started as ‘baked eggs with mushrooms, and Gruy\u00e8re’ on New Years Day was delicious, and the slightly more elaborate, ‘baked eggs with mushrooms, Gruy\u00e8re, scallions, and tomato’ with the addition of two eggs and some tomato, was different, but probably equally good.\u00a0 Last night I may have gone a bit too far, with ‘baked eggs with mushrooms, leeks, tomato, and cress, or maybe I just lost my balance, but the dish didn’t quite shine, and not only because the egg yolks ended up cooked through rather than just a little runny.<\/p>\n

I think I had eventually missed the minimal point of the original, sensible recipe, and made it a bit top heavy, but the dish did make a reasonable, and colorful, picture.\u00a0 That may be the only excuse for this post.<\/p>\n