I had a rather archaic breakfast this morning.
I wandered into work at the coffee shop bleary-eyed and stumbling, forcing my sleepy brain awake with minuscule sips of espresso.
I unlocked our stainless steel fridge, sleek and modern in the cool grey morning and found, to my surprise, a bag full of bulbous green figs.
They were strangely out of place in my ultra-modern, sleek-is-everything curated coffee bar. I was drawn to them immediately, our old souls connecting. Figs have always amazed me with their sweet, succulent simplicity.
And if these little fruits have been around since the Garden of Eden, just imagine how wonderfully steadfast they’ve been through the ages. Didn’t Adam and Eve sew their first garments out of fig leaves? (I checked. They did.)
Yet here they were, sitting primly on the white marble counter as though they belonged there so perfectly. So very far from Eden.
I sliced one open with the back of a spoon, the tender flesh yielding without any struggle. How could I not eat one for breakfast with a little ceramic demi cup of warm milk and honey? It was the smallest homage to a breakfast of hope and promise and gratitude. It was staggeringly Biblical and also quite reassuring.
I ate my archaic snack and finished my shift. I took a tiny tupperware of figs home with me and made the perfect late-summer snack: caramelized onion and fig toast.
(They did, in fact, come from the fig tree of one of my coworkers who was kind enough to share her bounty.)
Here’s my recipe!
a loaf of bread for toasting
a yellow onion, sliced thinly
figs, also sliced thinly
butter, preferably as whole and fatty as possible (I like Kerrygold)
optional: pork lardons, or very thick bacon
- Using a toaster or skillet, toast your bread. Spread with a thin layer of butter.
- In a saucepan, melt a knob of butter. Add onions and let cook until caramelized and tender.
- In another small saucepan, add about 3T honey and 1/4c water. Once combined, bring to a simmer. Add sliced figs and let simmer until figs are tender and glazed. (It’s ok if they fall apart.)
4. To assemble the toast, spread first a layer of caramelized onions. Top with figs, cooked bacon lardons. Sprinkle with bleu cheese.
For the Lord your God is bringing you into a good land, a land of brooks of water, of fountains and springs, flowing forth in valleys and hills; a land of wheat and barley, of vines and fig trees and pomegranates, a land of olive oil and honey, a land where you will eat food without scarcity, in which you will not lack anything; a land whose stones are iron, and out of whose hills you can dig copper.