Saturdays are very special. It’s the one day of the week that sleeping in is allowed, without any guilt; that is if Brenna allows it. There hasn’t been much of that going on recently; she’s been on a nighttime rampage as of late. In the Delawder Matthews household we tend to get motivated a bit later in the morning on Saturdays, which means we usually get around to eating breakfast when most people are eating lunch. Eating a late breakfast is the perfect excuse to make a fancy and more substantial meal, like these Fig and Brie Breakfast Sandwiches.
I only wish that my fig tree would start producing enough figs to make my own preserves, but so far I only seem to be getting one to two figs every week or two in the late summer. I’ve been speaking to B.O.B. Bob about planting some more trees, because they are so easy to grow, look beautiful throughout the year, and never become so tall that we have to worry about the hassle of chopping them down in the future. With the added bonus of perhaps maybe one day having them produce a substantial crop of figs, what’s not to like?
The best dish I’ve ever had that was made with figs was a Fig Bread Pudding, from a small breakfast shop in Frisco, North Carolina. Unfortunately they have since closed, leaving me with only dreams of what once was. They also made the most amazing biscuits, which my brother and I would often make a special trip to buy, before starting our long day on the beaches of Hatteras. Now all I have to look forward to is the most amazing glass of sweet tea ever, from Uglie Mugs Coffee House, which is located in Avon, North Carolina. I’m been craving sweet tea for weeks now, since giving it up for Lent. I only have fifteen more days to go. Fair warning to B.O.B. Bob, we’re headed straight to McDonald’s on Easter Sunday for a $1 Sweet Tea. After all, a Fig and Brie Breakfast Sandwich is wonderful, but a big ol’ glass of sweet tea is what dreams are truly made of.
- 2 Slices of Canadian Bacon
- 1/2 Teaspoon Butter, Plus Additional for Buttering Egg Rings
- 2 Eggs
- Fresh Spinach
- Slices of Brie
- 2 English Muffins
- Fig Preserves or Jam
- Brown Canadian bacon in a skillet, over medium heat; remove to a small plate and set aside.
- Melt 1/2 teaspoon of butter in the same skillet.
- Butter the inside of two egg rings or metal circle shaped cookie cutters; place carefully in skillet.
- Crack an egg into each ring; then pierce the egg yolk with a fork.
- Sprinkle with salt and pepper.
- Place a handful of fresh spinach on top of each egg.
- Place slices of Brie on top of the spinach.
- Cover the skillet with a lid, and then allow to cook for two minutes.
- Check every minute to see if the egg is done to your liking, and the cheese is melted completely.
- Toast English muffins.
- Smear English muffins with a generous amount of fig preserves.
- Place the Canadian bacon on top of the bottom English muffin slices.
- Remove eggs from rings, and place on top of the Canadian bacon.
- Place the top slices of English muffin on top of the eggs.
- Be careful not to move the egg rings around. You may cause damage to your skillet, especially if it has a nonstick coating.
- Forego the egg rings if you don’t care about your eggs being perfectly round; they’ll taste exactly the same no matter which method you use.
- If your eggs are cooking too fast, lower the cooking temperature.
- Check your store for Bays English Muffins; they are absolutely amazing! They are usually kept refrigerated, near the egg department in your grocery store.
- Replace the Canadian bacon with normal bacon.
- Use apple or pear preserves in place of fig.
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