A few mornings ago we had eggs baked with onion, tomato and fresh herbs from the garden. Chopped sweet onion went in the bottom of the ramekin with a little olive oil and kosher salt.
Chopped tomato went on top of the onions with a little more salt.
Next I sprinkled chopped fresh herbs (oregano, parsley, French tarragon, thyme, sage) and drizzled a little olive oil.
On top of it all went the eggs with salt and pepper.
The eggs were baked slowly in a 300ºF oven for a little over 45 minutes. The flavors were wonderful. The onions were cooked but still had some crunch. I expected there to be a lot of liquid left at the bottom but there was only a couple of teaspoons of great tasting broth. It would have been better if the ramekins had been covered because although the yolks were a bit runny, as I had hoped, they had a crust over the top. All in all it was a very tasty breakfast.