While I ate two of these egg cups from lunch, they would make a quick, impressive brunch dish. I used leftover burst tomatoes in this recipe, which explains their roasted appearance. The following loosey-goosey recipe fits a late morning weekend. I ate these with a butter lettuce salad, tossed lightly in a mustard vinaigrette, but for brunch you could add toast or fried potatoes.
Egg and Leek Brunch Cups
serves 4
1 cup carmalized leeks and shallots (about 2 leeks, 4 shallots)
1/4 cup grape or cherry tomatoes
1 roasted red pepper, sliced
1 clove garlic, crushed
fresh herbs (parsely, basil, oregano, herbs de provence, etc.)
2 ounces soft goat cheese (or whatever is in the fridge), crumbled
4 eggs, beaten
Instructions: Mix the leeks, tomato, garlic and herbs together in a bowl, then divide between 4 ramekins or in greased muffin pan cups. Sprinkle cheese evenly on top the vegetables, then add the beaten eggs, dividing evenly between the cups. Cook in a 400 degree oven for 6 minutes, or (if the eggs are in microwavable containers) in the microwave, covered for approx. 2 minutes. Serve in ramikens, or carefully remove from muffin cups with a butter knife.
