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.