allison arevalo @locallemons's Notes:
Expand6 Fresh Figs Ask a question about this ingredient
About 1/3 Wheel of Red Hawk Cheese from Cowgirl Creamery Ask a question about this ingredient
4 fresh organic eggs Ask a question about this ingredient
1/2 freshly baked baguette, sliced on the diagonal and toasted Ask a question about this ingredient
Extra Virgin Olive Oil Ask a question about this ingredient
Sea Salt Ask a question about this ingredient
Freshly Ground Black Pepper Ask a question about this ingredient
Preheat oven to 400F.
Ask a question about this stepUsing a sharp paring knife, cut the small stem off the top of the fig.
Ask a question about this stepCut an “X” into the top of the fig, going about an inch deep. Gently spread the fig open just a touch.
Ask a question about this stepSlice your cheese into small cubes. Drop one or two cubes into each fig.
Ask a question about this stepArrange figs on an ovenproof dish. Drizzle olive oil and sea salt on top.
Ask a question about this stepRoast for about 10 minutes, or until cheese is bubbly.
Ask a question about this stepMeanwhile, 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.
Ask a question about this stepBe sure to use the bread to sop up the glorious juices and olive oil left in the dish used to cook the figs!
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
