Roasted Kohlrabi And Eggs With Mustard And Honey

By Sunset
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4 eggs

1/4 cup plus 2 tsp. olive oil, divided

8 small purple or green kohlrabi bulbs (about 2 in. diameter), leaves and stems trimmed

1 teaspoon yellow mustard seeds

1 teaspoon brown mustard seeds

2 bay leaves, preferably fresh

2 tablespoons sherry vinegar

4 teaspoons honey

1 tablespoon stone-ground mustard

Kosher salt

1 ounce chopped stemmed fresh sorrel* (about 1/2 cup), plus several small leaves for garnish

4-in. piece honeycomb* or 2 tbsp. honey

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