Figs Stuffed With Cinnamoned Eggs

1. 1

   With a spoon or fingers, make a crater in the side of each fig.

2. 2

   Chop eggs finely, add cinnamon, salt and basil to eggs and blend in well.

3. 3

   Stuff each fig with some of the egg mixture.

4. 4

   Lightly dredge each fig in flour.

5. 5

   Saute in heavy skillet in hot oil for 4 - 6 minutes, until golden brown.

6. 6

   Drain.

7. 7

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.