Anna: I’m sorry we’re eating a bit later than I planned. The crackling took a lot longer than I thought it would.
Judy: But it was delicious and we could nibble on it while we waited for the main course. I have been very careful not to crack my teeth.
Anna: I also have another confession, which is that I’ve screwed up the spinach. In my head I thought we needed marscapone, which I had already. So I’ve had to use it rather than ricotta, which I don’t have. I think it’s going to be very runny.
Judy: I like undercooked eggs.
John: It looks set to me.
Anna: I guess it has set, it just isn’t quite what it should be.
Judy: Well it’s delicious and goes with the pork perfectly. No carbs required!
Anna: This pork is very good isn’t it?
Judy: It’s delicious! The flavours are so fresh. I can tasted the garlic and the oregano. Wonderful! John, you will have to get me this cookbook for my birthday.
Peter: I do like a baked egg.
Anna: So do I. I’m always drawn to recipes for baked eggs. I don’t actually make them that often though. Now I remember why.
Peter: You got a bit frustrated trying to get them cooked properly didn’t you?
Anna: Just a little. It seems to be a nirvana, the baked egg that has a wobbly yolk but properly cooked whites. Instead the yolk got over-cooked but we’ve still got yucky uncooked bits of white floating around.
Peter: How long were they supposed to be in the oven for?
Anna: The recipe says 10 minutes. But after that amount of time they were definitely not cooked. After 5 more minutes I think they would have been fine for you but mine needed at least another five, and still there they were, the globs of white.
Peter: I liked them a lot though.
Anna: Yes, they are delicious.
Peter: Do they have lemon in them?
Anna: It’s the creme fraiche. It gives a lovely contrast to the saltiness of the parma ham. Cream would have been too rich.
Peter: They do feel very indulgent. Is it wrong that I’ve had two?
Anna: It’s Sunday, you’re allowed to indulge yourself.