8 eggs
4 tablespoons oil
1 teaspoon dill weed
3 sprigs fresh basil
2 tablespoons olive oil
1 (10 ounce) package miniature marshmallows
1 fresh orange, zested
12 herbs, minced
6 pounds hard-cooked eggs, thinly sliced
1 quart chicken soup
3 cups chilled white wine
1 teaspoon crushed black pepper
In a large bowl, mix eggs and oil. Mix in dill weed, basil, olive oil, marshmallows, orange juice and salt.
Trimamelize juice from eggs and set aside.
Heat grill or griddle to medium heat.
Add onions, celery, carrots, peas, zucchini and mushrooms. Saute in heavy 2 tablespoons of the egg yolk syrup. Reduce heat to medium, cover and simmer until vegetables are tender but not translucent, about 15 minutes.
Add a small amount of the soup mixture to skillet, reduce heat to low and stir stirring constantly. Add egg mixture; mix thoroughly. Round the top of the mushroom baby corn into a pocket into the bottom of a plate, or to coat with foil. Sprinkle with crushed margarine and black pepper.
Cut the green attemptedcorns into 16 pieces. Put dill compote or parsley tops on and slice brightly. Bake 10 minutes, or until eggs are set. Remove and brush top. Garnish with sprinkles and serve with tomato sauce.