Baked eggs...

On a slow Saturday morning, baked eggs are a great start. I like these eggs, because the prep is so easy...and while they bake, you can do other things. This is for two, scale up in eggs and pan for more people.
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!)

Or, if you prefer a sunny-side egg, crack them whole into the pan, works both ways.

Prep some additional ingredients that you like in your eggs. My fridge produced GF sliced ham (about 1/2 cup or so), and some good cheese (about 2-3 ounces, cubed up.)
My garden produced some nice tomatoes and fresh basil (about 1/3 cup tomatoes and 1/4 cup basil leaves.)

In a skillet (one that is oven proof with an oven proof handle, because this will go into the oven) place 1 tbs. olive oil. Heat on medium, then add the eggs. Let the eggs cook until they begin to set on the bottom, about 2 minutes. Using a spatula, pull the eggs from the edge of the pan a bit and swirl around.
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.