Baked Egg, Toast, and Melon

For Sunday morning brunch this week, I baked eggs in buttered, bread-crumb coated ramekins with a tomato slice on the bottom and tabasco, rosemary and salt and pepper on top.  Just a bit of cream added a hint of richness. The toast was Honey Whole Wheat from Great Harvest and the melon was from the local Farmers' Market.  I made French Breakfast Tea from Mariage Frères, a gift from my parents.  It was a robust start to the day and held us over until second feast of the weekend around 4:30.