Breakfast

  • 3 April, 2020

This is a perfect autumn weekend breakfast. Instead of yoghurt you can use ricotta, or goat’s cheese will be equally delicious. No figs? Try it with peaches. 

Ingredients

8 black figs, quartered and halved
2 Sprigs rosemary
1tbsp olive oil
Pinch of salt
4 eggs
2tbsp milk
large pinch of ground cinnamon
4 Slices of bread
1tbsp butter
100ml plain yoghurt
Black pepper
20g flaked toasted almonds
20ml honey or preserved fig syrup

Method

  • Preheat the oven to 180℃.
  • Combine the figs, rosemary and olive oil in a small roasting tray and roast in the oven for about 20 minutes until the figs are soft, but still hold their shape.
  • Whilst the figs a1. Preheat the oven to 180℃.
  • Combine the figs, rosemary and olive oil in a small roasting tray and roast in the oven for about 20 minutes until the figs are soft, but still hold their shape.
  • Whilst the figs are roasting, combine the eggs, milk, salt and cinnamon in a small tray and whisk well. (If you prefer a sweet toast, add a teaspoon of sugar). Add the bread slices two at a time and allow them to soak up the custard, turning them over in the mixture.
  • Warm a large nonstick pan to medium heat and add half the butter. Once the butter is gently sizzling place two bread slices in the pan. (Make sure the pan is not too hot as you want to cook the custard in the center of the bread before the outside is too dark.) Turn over once the egg is golden brown and cook the other side. Keep warm in an oven whilst cooking the next two slices.
  • To serve, top the French toast with the roasted figs, dollops of yoghurt, a drizzle of honey, toasted almonds and more fresh rosemary. 

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