Fresh Figs For Breakfast

• 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

1. Preheat oven to 400F.
2. Using a sharp paring knife, cut the small stem off the top of the fig.
3. Cut an "X" into the top of the fig, going about an inch deep. Gently spread the fig open just a touch.
4. Slice your cheese into small cubes. Drop one or two cubes into each fig.
5. Arrange figs on an ovenproof dish. Drizzle olive oil and sea salt on top.
6. Roast for about 10 minutes, or until cheese is bubbly.
7. 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.
8. Be sure to use the bread to sop up the glorious juices and olive oil left in the dish used to cook the figs!

fresh figs, creamery, fresh organic eggs, baguette, extra virgin, salt, freshly ground black pepper

Taken from food52.com/recipes/1019-fresh-figs-for-breakfast (may not work)