This exceptional breakfast creation marries fluffy, omelet-style eggs and floral fig jam with buttery Taleggio cheese and crispy English muffins. From Orange, Lavender, & Figs.
For those who linger at the Sunday brunch table, this sweet and savory sandwich makes for an extraordinary sit-down delight. For busy weekday mornings, break out the tin foil and wrap it up for easy on-the-go eating.
½ cup Orange Lavender Fig Jam (recipe follows)
6 large eggs
½ teaspoon kosher salt
¼ teaspoon coarse black pepper
4 English muffins, split in half
1½ tablespoons unsalted butter
8 ounces Taleggio cheese, rind removed and sliced
1 cup baby arugula
Make the Orange Lavender Fig Jam and place it in the fridge to cool down while you prepare the rest of the ingredients.
Position a rack 4 to 6 inches from the heat and preheat the oven to broil.
In a bowl, whisk the eggs with the salt and pepper. Toast the English muffins until golden brown and set aside.
In a large nonstick skillet, heat the butter over medium-high heat. When the butter begins to foam and sizzle, pour the eggs into the pan. As the bottom begins to cook, lift up the outside of the eggs with a heatproof spatula so that the runny center flows to the sides of the pan. When the bottom is fully cooked—about 30 seconds—carefully flip the eggs so that they’re now top-side down. If you’re not comfortable flipping the eggs, scramble them with the spatula until soft and fluffy. Immediately remove the eggs from the heat and divide into 4 portions.
Spread all 8 toasted English muffin halves with fig jam. Top 4 of the halves with even portions of scrambled egg and Taleggio, and place them on a baking sheet. Broil until the cheese is melted, about 45 seconds. Top the melted cheese with arugula and the other half of the English muffin.
To achieve a tasty meal on a hectic morning, think ahead. Prepare this sandwich the night before, wrap it in foil, and refrigerate. When you roll out of bed, head to the kitchen and pop the package into a 350°F oven. Twenty minutes later and you’ll be on your way with a breakfast to boast about.
Orange Lavender Fig Jam
Today could be the day that you pat yourself on the back and congratulate yourself for making fig jam. I’m very proud of you. This fragrant, juicy spread can do no wrong, and there’s nowhere it can’t go. Try it on crackers, on toast, in a wrap. Try it in a box, with a fox, with a mouse, in a house.
Wait, I got carried away. Just try it. Trust me.
MAKES 2 CUPS
1 pound fresh figs, stemmed and halved (or ½ pound dried figs, stemmed)
1 teaspoon grated orange zest
3 tablespoons orange juice (or ½ cup if using dried figs)
1⁄3 cup packed light brown sugar (or ¼ cup if using dried figs)
½ tablespoon fresh lavender* or 1 teaspoon dried
Pinch of kosher salt
In a medium saucepan, combine the figs, orange zest, orange juice, brown sugar, lavender, and salt. Bring to a boil over medium-high heat. If using fresh figs, mash with a potato masher. Reduce the heat to medium-low and simmer for 10 minutes. If using dried figs, now you can mash with a potato masher or pulse in a food processor for a very smooth spread. Refrigerate the jam for at least 20 minutes before serving.
Make entertaining easy on yourself. A few elegant crackers, several varieties of artisanal cheese (Saint André, Drunken Goat, English Stilton), and a bowl of this fig jam will win you hostess of the year in a pinch—of lavender.
*Growing up with a certified energy healer for a mom meant that in our house, essential oils were as common as spice rubs. When I’ve succumbed to stress, the sweet, floral aroma of lavender cradles me like the therapeutic arms of my mom. I incorporate the calming herb wherever I can, as its soothing flavor further enhances an already harmonious treat like fig jam.