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Caprese Baked Egg Cups

Caprese Baked Egg Cups
I learned five things yesterday. 1. Having a cocktail after making a freakishly giant mess in the kitchen helps calm the stress of cleaning up AND makes it go faster… or just makes you forget how long it takes? 2. Making your husband a happy hour cocktail [a manjito?!] greatly decreases the chances of him helping you clean the freakishly giant mess in the kitchen and enormously increases the chances of him passing out on a chair in the family room while watching Hannah Montana. [<– Truth] 3. iChatting with loved ones in another state after a big cocktail (oops I know… I left out the part about how big it was in #1) is awesome. 4. 5. Geez. All hangovers and unrealistic, dreamy 2002 relationships aside, these baked eggs are where it’s at. Well, I totally thought that and I was totally wrong. Caprese Baked Egg Cups makes 4 cups [2 x 3 1/2 in ramekins] 4 or 8 eggs (depending on if you want 1 or 2) 1 pint grape tomatoes, halved 8-10 fresh basil leaves 2 teaspoons cream or milk salt and pepper

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