VEGETARIAN / SERVES: 1-8 /COST PER SERVING: $4
fresh figs, sliced
sourdough bread, toasted
jam + honey
salt + pepper
Prep in 15 minutes.
Hard boil the eggs, peel and halve. For perfectly timed eggs, see recipe.
Slice the figs and tomatoes. Toast the bread in a cast iron pan with some butter and arrange everything on a platter.
Drizzle honey over the cheese and figs. Sprinkle salt and pepper on the eggs and tomatoes.
Sadly, I’ve never been to Turkey so I have no idea if this is actually what they eat for breakfast. That said, this is one of my favorite dishes created by Chef David Vogler of Darwin Cafe in San Francisco. It’s easily made for just one or scaled up for a crowd since everything is served at room temperature and doesn’t require a full place setting.
This is my go-to fall breakfast when I want to take it slow, sip coffee, and listen to a podcast while I nibble on fresh figs and heirloom tomatoes. Best enjoyed from August to October when the figs and tomatoes are in season.
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