Fig Toast and Eggs
Fresh summer fruit for breakfast. Figs are the fruit that help us through the last weeks of summer, with their fresh, juicy sweetness, they can be added to simple meals like this easy egg and toast breakfast that gets just a little classier with roasted figs
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Okra, Tomato and Chickpea Bowl
prep time: 15 min
cook time: 30 min
Ingredients
6 Fresh Figs
some of your favorite melty creamy cheese
- the original recipe writer suggests about 1/3 Wheel of Red Hawk Cheese from Cowgirl Creamery
4 fresh organic eggs
1/2 freshly baked baguette, sliced on the diagonal and toasted
Extra Virgin Olive Oil
Sea Salt
Freshly Ground Black Pepper
Preparation
Preheat oven to 400F.
Using a sharp paring knife, cut the small stem off the top of the fig. Cut an “X” into the top of the fig, going about an inch deep. Gently spread the fig open just a touch.
Slice your cheese into small cubes. Drop one or two cubes into each fig.
Arrange figs on an ovenproof dish. Drizzle olive oil and sea salt on top.
Roast for about 10 minutes, or until cheese is bubbly.
Meanwhile, crack your eggs into a hot cast iron skillet that’s slick with olive oil. Cook for 2 minutes and gently flip. Cook for another minute. Top with black pepper and serve along side the figs and toasted bread.
Be sure to use the bread to sop up the glorious juices and olive oil left in the dish used to cook the figs!
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