Delicious for breakfast or brunch. Alternatively, for an autumn lunch ditch the toast and serve the roast figs with rocket leaves and paper-thin sliced prosciutto.

serves 4

2 eggs

2 tablespoons milk

finely grated zest of half an orange

6 large ripe figs

2 tablespoon ‘local flora’ Peninsula Honey

3 sprigs rosemary, leaves removed and reserved

80g chèvre (soft goats cheese)

1 tablespoon vegetable oil

30g unsalted butter

4 x 1.5cm thick slices quality sourdough bread (we love Flinders Sourdough)

Preheat oven to 180°C (160°C fan-forced).  Preheat a grill to medium-high.  Line a baking tray with baking paper.

In a wide shallow bowl, whisk together the eggs, milk and orange zest. Set aside.

Cut or split the figs in half lengthways. Spread figs over the lined baking tray, skin side down.  Drizzle honey over the inside flesh of each fig and place a few rosemary sprigs in the centre, then crumble goats cheese over the top.

Bake for 10 minutes, or until figs have warmed through and a pinkish syrup is dripping from the figs. Transfer the baking tray under the preheated grill for 1 minute, or until goats cheese is turning a golden brown around edges.

Meanwhile, place a fry pan large enough to hold at least two slices of bread, over a medium heat. Add half the oil and butter and heat until butter begins to froth.  Dip two slices of bread, coating both sides evenly in the egg mixture and place in fry pan. Cook for 2 minutes, or until bread has turned golden brown, then turn over and cook the other side.  Transfer toast to a plate and cover with foil to keep warm.  Repeat cooking step with remaining oil, butter and bread slices.  

To serve, place three roasted fig halves on a slice of French toast. Drizzle over the juices collected on baking tray and serve immediately.

Note:  I like the look of browning around edges from the grill heat, however you don't have to grill the cheese topped figs, you can simply serve straight form the oven.

Fiona Hammond © April 2018 

Recipe, photos and styling by Fiona Hammond.

Mark Brancatisano