Upon last week´s dinner vs breakfast poll, I realised that this community is really big on breakfast! I personally prefer big dinners or at most, brunches, but for this #homemadeMonday I forced myself to come up with a breakfast recipe that would make even me get out of the bed earlier so I can enjoy it on the balcony.
Fig season is booming here in Portugal and I found some delicious looking ones at the market the other day. As such, figs are the centrepiece of this #foodchoice. Since I don´t have much of a sweet tooth though, I combined sweet and salty into a recipe that definitely didn´t look as I intended to, but tasted 100 times better than expected. There are quite a few stuffed fig recipes on Pinterest, but I personally prefer the figs more scrambled and sprinkled with feta instead of goat cheese. I also find that good figs are quite sweet so I don´t add honey to them and instead add capers for a surprisingly yummy explosion of tastes. The honey version of them seems more like a dessert to me anyway. As for nutritional value, this recipe barely reaches 300 calories so it´s ideal if you want to watch your weight. Read in to make my breakfast figs.
four fresh medium sized figs
one tbsp capers from the jar
30 g of feta cheese
1. Preheat your oven at 200 degrees while you prepare your figs. Start off by cutting an X at the top of each fig. If you like your figs opened like in my picture, go about 2/3 deep. If you want them to have a stuffed look, go about 1/3 through.
2. Crumble the feta cheese and sprinkle on top of the figs, covering them in cheese. Add the capers. I find that 2-3 capers per fig works best but do less or leave them out if you don´t like the caper taste that much.
3. Add the figs to a baking tray and bake for about 5 minutes.
4. Sprinkle the walnuts ion top and enjoy while still warm.