Breakfast dishes cooked in the oven may not make it to the table any quicker but they don’t require the constant attention some stovetop dishes do, thus freeing up time to catch up on email and current events.
I placed a thick slice of sweet onion in the bottom of a ramekin greased with olive oil. The onion slice was sprinkled with kosher salt and black pepper.
On top of the onion I placed a thick slice of tomato. The tomato was seasoned with salt and a blend of Italian herbs: oregano, marjoram, basil, rosemary, thyme, sage.
On top of the tomato went a large free range egg which was seasoned with salt.
The onion, tomato and egg baked slowly at 300ºF until the whites had set.
After sliding the blade of a small knife around the edges I was able to lift out the baked onion, tomato and egg with a small spatula and place it all onto a slice of dry whole wheat toast.