Saturday, June 4, 2011
Here is how they go:
Preheat oven to 400-degrees.
Scramble 4 eggs in a bowl. (My friend gave me these from her chickens, the speckled one is a turkey egg!)
My garden produced some nice tomatoes and fresh basil (about 1/3 cup tomatoes and 1/4 cup basil leaves.)
Now, add the ham, cheese, and tomatoes on top of the partially cooked eggs.
Then, place the whole pan into the oven. Set a timer for 7 minutes.
Here is the good part—while the eggs bake, make your French Press coffee, and butter your toast.
When the timer dings, the eggs will be puffy and moist and delicious. Add the fresh basil, and a spray of salt and pepper. Breakfast. So simple, for a slow Saturday morning.