SUNDAY MORNINGS at MY HOUSE

   Luckily, I got these eggs made (and eaten!) before I slipped on the stair and slammed my hand into it, breaking my finger in two places.  I certainly won't stop cooking, baking, and eating, but this most likely will slow me down a bit.  Everything is taking a little longer.
   Around this time each year I purchase a large disc of Brie.  Much of it is eaten topped with a fig spread and served on crackers, but I always make sure to save enough Brie to make these eggs.

                               BAKED EGGS with BRIE and HAM
                adapted from The Silver Palate Good Times Cook Book

• 1 tablespoon chopped fresh parsley
• 2 tablespoons minced ham
• 2 tablespoons cubed Brie
• 2 organic eggs
• a drizzle of heavy cream
• salt & freshly ground black pepper
1. PREHEAT oven to 400˚ F.
2.  For each serving, toss together the parsley, ham, and Brie in a 3-inch ramekin.  Top the mixture with the 2 eggs and drizzle with the heavy cream.  Sprinkle with salt and pepper to taste.
3.  Place the ramekins in a baking pan and add enough hot water to cover the bottom 1-inch of the ramekins.  Bake 15-20 minutes.  Makes 1 serving.