I normally try to make something special for weekend breakfasts. It’s fig season, so I had a bunch of figs in the fridge to use up. I’ve made a pear bismarck before, and that went over well, so I figured that could be reconfigured to use figs. Turned out quite well. I did cook the figs for a bit to cook off the water and start browning them.
- About a dozen figs
- 2 T butter
- 2 T brown sugar
- 4 eggs
- 1 cup flour
- 1 cup milk
- Maple syrup optional
- Powdered sugar optional
- Preheat the oven to 450˚
- Heat a cast iron skillet over medium high heat
- Slice the figs in half or quarters
- Melt the butter and add the figs and brown sugar
- Cook, stirring occasionally until the water has been released from the figs and they start to dry out and caramelize a bit
- Meanwhile mix the eggs, flour and milk.
- When the figs are ready, pour the batter on top
- Put the pan in the oven and bake 25-30 minutes until golden brown.
- Remove from the oven, slice and serve with maple syrup and/or powdered sugar if desired