It is going to be another day of gardening odds and ends (and basketball!) - also going to get serious about the tomato article for an upcoming issue of Edible Piedmont.
Since eating numerous versions of the following on our Oregon/Washington trip a few years ago, this has become our Sunday morning breakfast staple. It is EASY. Biggest payoff of effort vs enjoyment in the culinary world, I suspect.
Preheat your oven to 425 - put an oven-safe skillet (appropriately sized) with 2-3 tbsp butter, into the oven as it preheats (watch to make sure the butter doesn't burn while you do the following).
In a bowl, mix together egg, milk and flour with a whisk until smooth - use 1 egg, 1/3 cup milk and 1/3 cup flour per person. (you can do up to a 3 person Dutch Baby in a 12 inch skillet - use a smaller one for 1 or 2 people, of course).
Use the fruit of your choice - fresh blueberries, black berries or peeled apple slices - or a combination. Lay the fruit in the bottom of the heated skillet with the melted butter until the bottom is covered - sprinkle liberally (we use lots!) with ground cinnamon. Return to oven until the fruit is sizzling.
Pour the batter over the sizzling fruit. Bake for 20-25 minutes - it will puff up and brown nicely. Serve with maple syrup.
This is so quick and easy and good - you can have it in the oven and baking in the time it takes for the oven to preheat.