INGREDIENTS
1 cup
bay leaves
1/2 tsp
black pepper
1/4 cup
canola oil
6
cherry tomatoes
6 larges
eggs
2 tbsp
fresh flat-leaf parsley
1 tbsp
fresh thyme
4 tbsp
half n half
3 cups
hash brown potatoes
1 1/4 tsp
kosher salt
1 1/2 cups
leek
6 oz
portobello mushroom caps
1 cup
roasted garlic
1/4 cup
white vinegar