Sunday mornings we try to take a little time for ourselves. With our schedules, it’s often easy to completely miss each other during the week, and so Sundays have become kind of a “sacred” time that we rarely violate for anything. We make good coffee (yes, I drink coffee once in a while), put on our favorite podcasts, and cook a leisurely breakfast.
Breakfast isn’t always complicated, though. It’s often more about what ingredients, not how many. Last Sunday, I threw this easy baked eggs together:
Above: I chopped freshly picked basil, heirloom tomatoes, red pepper, and red onion. Below: I put down a layer of bread in one of my cast iron pans, then sprinkled with basil and pepper. As a note, if I’d been thinking about it, I’d have used bread crumbs or made the bread into croutons first. It turned out great, but I think these options would have made it even better. Next, I cracked the eggs onto the bread, then filled in the spaces with the rest of the veggies:
I shredded some cheese over it all, and sprinkled with a little olive oil, then tossed it in a 400 degree oven for…oh, I’d say maybe 15 minutes. I wanted the eggs a bit runnier than they were, but I got chatting with Thadd and forgot to check them. Since they were still fabulous, no harm done. When it came out of the oven, I sprinkled on a little bit of truffle salt for fun, and served:
There are no quantities or set recipe, really, just what you’ve got on hand that’s fresh and that you like to eat with eggs. served with fresh coffee and a huge helping of relaxation, this was the perfect Sunday breakfast!
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