perfect sunday brunch:

baked eggs with leeks and cream!

from a new york times mag recipe

here is my rendition:

-preheat oven to 400º

-melt 1 tablespoon butter

-add sliced leek with splash of water

-bake until leeks are translucent

-stir in some chopped parsley (we used rosemary from the front of our building because we didn't have parsley on hand), crack eggs in and enough half and half to cover everything

-cracked salt and pepper

-bake for another 10-12 minutes or until egg is cooked

-serve with toasted baguette