Under le Sea....*I just booked a trip to Punta Cana

Just a little Timeflies on this Tuesday.  I grew up a total water baby, loving the ocean and sand.  Brown Eyed girl reminds me of the Bahamas and time spent learning to love music with my dad.   I also LOVE the little mermaid and wittle sebastian.  Insert "Kiss the Girl."  Okey, so I really love this song below.  Annnnnnnnd I just booked a trip to Punta Cana with one of my best friends!!  So Tuesday will officially be designated as tropical music day.  August will be here before we know it, in the mean time...I am looking forward to knocking out tons of marketing programs so I can rest and relax....I can't wait to turn my email OFF for an entire week.

Quote of the day..

I admit, sometimes, justifying budget, metrics, quantifying everything I do is HARD WORK. But when you're able to show you're results, and prove yourself.  It's worth it.  Just a little Monday motivation.

baking brunch edition: eggs in ham cup

Sometimes I like to cook.  And this recipe is a total brunch crowd pleaser.  My instagram and FB posts gets lots of love and my guests are always pleased.  Its simpler than an omelette or poached egg (2 other favorites of mine).  You can really throw in whatever you like.  I like plain with some parmesan cheese, salt, pepper, and arugula or marche rosettes for a little flavor and presentation.

I added some fresh Farmers Market strawberry's and local strawberry jam.

1. Preheat oven to: 390 (uhhh don't ask how I found this out, but works perfectly)
2. Oil/Butter your ramekim reallllly good.  its a gonna be a nightmare cleaning these suckers if you forget this step. (side note - you need ramekins if you don't have them)

2. Cover your ramekin in thinly sliced ham (do not use shaved ham).  I usually use 2 - 3 pieces of ham per ramekin.

3. Drop an egg or two into the ham cup, whatever tickets your fancy

4.  Throw in whatever you want. This is where I insert some cherry tomatoes, onions, bacon, salt, pepps, etc.

Voila - set the timer to 15 minutes, you might need more or less time depending on your oven, just watch the ham closely - I tend to often burn the top