Let me just say this now, and then (maybe) we can move on: I love basil. I wholeheartedly, unabashedly, slightly obsessively, love basil. It is one of the freshest, most in-your-face flavors ever created. And it tastes good with everything. Okay, maybe not ice cream (although that could be debated), but anything in the savory-world for sure. When you're cooking for one, a single bunch of basil goes a long way. Actually, scratch that. Basil just goes a long way period. I think God designed it like this...because let's be honest, running out of basil mid-week could be disastrous. Just really, really disastrous. Anyway, (I get on tangents frequently, sorry) I still have basil from last week's trip to the market, and I have used it a ton. I used it for homemade pesto, I made bruschetta for my newspaper meeting, I've taken a whole leaf and just eaten it, (wait, what?) and then I used it in my breakfast this morning! (Which is really the point of this entire post, but we all know how much I love context). Moving forward, this week at the market I purchased more tomatoes and some meyer-lemon rosemary bread (hellooo). This morning I was inspired by my friend Alissa's breakfast tweet about an omelette, and I thought, Hot dog, I wanna make an omelette! So per usual, I hopped on my computer to ravage my favorite food blog, How Sweet It Is, and low and behold I got something better than an omelette: a recipe for a caprese egg-bake. A CAPRESE EGG WHAT?! I had all the ingredients, I had one hour before my piano lesson, and bam. It happened.