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. Before you dive down to the recipe, here are more ways to devour a basket of fresh figs.
Fig ice cream from Recipe Girl. I can’t imagine how amazing this would be with the sweet figs I scored at the Oakland farmers’ market.
Figs with pecorino and honey from Gourmet Worrier. I love the addition of wild arugula and lemon juice to this sweet/savory combination.
An ode to figs from The Left Over Queen. The queen says there’s something magical about pairing fresh figs with balsamic vinegar, and I am not one to argue with her.
Fig jam from Closet Cooking. Kevin knows his way around a fig, and proves it with a fig jam recipe that includes orange peel, cinnamon, ginger and ground cloves.
Fresh fig and port sorbet from Eating out Loud. Figs. Port. Sorbet. I don’t think I need to explain.
Fruit gratin with chartreuse from Spinach Tiger. And finally, if you’re seeking some drama with your figs, try Angela’s intense gratin. I love the Zabaglione in this dish – it’s a creamy Italian dessert that was my all-time favorite childhood treat.
Roasted Figs with Cheese and Eggs
Strong cheese (blue, gorgonzola, pecorino) I used Red Hawk from CowGirl Creamery
Extra virgin olive oil
Sea salt, freshly ground pepper
Preheat the 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.
Where I Shopped:
Organic Figs: Oakland Farmers’ Market
Red Hawk Cheese: Cowgirl Creamery, Temescal Farmers’ Market
Sourdough Baguette: La Farine Bakery, Oakland