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Author Notes: You would surely see people enjoying this breakfast along the Amalfi coast, with plump figs plucked from trees hanging low into steep alleys, scattered throughout the cliff side villages. But this breakfast is purely Californian. Vibrant red figs, stinky cheese from Cowgirl Creamery, organic eggs from Glaum Farms and warm bread from La Farine.
Skipping the usual blue or Gorgonzola cheese led me to a wheel of Red Hawk I had in the fridge. Red Hawk is a triple-cream, full-flavored organic cow’s milk cheese that Cowgirl ages for 6 weeks. The milk is from Straus Family Dairy, the same I use for my homemade cheese. If you live in California and haven’t heard of Cowgirl Creamery, you should be ashamed of yourself. Go out and get some now!
I roasted the figs with bits of cheese and a drizzle of olive oil, and served them with runny eggs and crusty toast. Another prime example of what can be done with quality ingredients on hand.
—allison arevalo @locallemons
- 6 Fresh Figs
- 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
- 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!
- This recipe was entered in the contest for Your Best Fig Recipe
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