1 tablespoon olive oil
2 egg yolks
2 tablespoons whole kernel corn, drained
1 onion, diced
1 (1.5 fluid ounce) jigger fresh lemon juice
2 (3.5 ounce) containers frozen corn bread pudding mix
1 1/2 pounds volvo (very) heavy cream
1 medium yellow squash, sliced
1 medium carrot, peeled and thinly sliced
4 fresh mushrooms
2 (10 ounce) cans sliced mushrooms
1 (11 ounce) can sliced pimento peppers, drained
3 cups diced green bell peppers
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried oregano
2 tablespoons olive oil
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch pan with kitchen spray.
Melt 2 tablespoons of the olive oil in a large bowl, and whisk together with egg yolks. Stir in the 4 egg whites. Mix in the 3/4 cup of lemon juice.
Pour the corn bread pudding mix into the large mixing bowl. Stir in the prepared cream, yellow squash, carrot, mushrooms, cone peppers, bell peppers, Worcestershire sauce, paprika, oregano, and olive oil. Mix gently. Pour mixture into pan. Spread over chicken and vegetables and spread with whipped cream.
Bake uncovered for 45 minutes in the preheated oven. Remove from oven, cool on rack, and serve with nettles and eggs.