Marigold and Dandelion Eggs
(Medieval France)

Not recommended for people with hay fever or pollen allergies. If
you are in doubt, don't make this one and try the variation instead.
Also make certain that you obtain your flowers from a pesticide-free
source. The marigold is said to be one of the flowers which gives
forth small bursts of light, usually near twilight on clear days,
like a beacon or flash of insight. In the language of flowers,
dandelions are ancient oracles. They are also high in vitamin C.
Make certain the flowers you use are pesticide free!

4 whole dandelion buds (pesticide free)
2 tablespoons butter
2 marigold blossoms, chopped (pesticide free)
4 eggs
1/4 cup cream or milk
1/8 tsp salt
1/8 tsp pepper
1/8 tsp nutmeg

Pick the dandelion buds when they are just about to open. Melt the
butter in a frying pan over low heat. Saute the dandelions until
they open wide. Beat the marigold, eggs, cream, salt, pepper and
nutmeg in a small bowl. Pour over the dandelions which will poke
through. Cover; cook over low heat until the egg is set and dry on
top. Fold in half.
Makes 2 servings

Variation: For the same magickal results without the flowers,
substitue 1 cup dried cashew nuts, 1/4 tsp orange rind, and 1/4
diced, peeled oranges.

~source unknown