This was just ok for an afternoon's work and after sourcing some out-of-the-way ingredients (i.e., sorrel, which Whole Foods didn't even have; used mache instead...and brown mustard seeds which were a bit $$). Two hours is too long to roast eggs; while they didn't explode as I had feared, they turned out brown and shriveled with green rings around the yolks. I had thrown in two more after deciding to add potatoes to make up for my limited kohlrabi, and the second two were much better after having roasted for an hour and then coasting. My kohlrabis were unfortunately on the tough and woody side and so never reached the "butter-soft" stage, but the dish turned out edible, if a bit meager. I might make this again, simply hard-cooking the eggs in water and serving some bread or a light soup alongside.