YIELD: Makes 2-4 servings
For Honey Whipped Feta:
whipped cream cheese
freshly ground peppper
fresh rosemary leaves
For Roasted Tomatoes and Chickpeas:
1 (15 oz.) can-
rinsed and drained
1 (14.5 oz.) can-
fresh oregano leaves,
hearty whole grain bread,
about 3/4" thick
salt and freshly ground pepper
Preheat oven to 400°F.
Combine the feta, cream cheese, honey, pepper and rosemary in a food processor and pulse until smooth, chill.
Spread the chickpeas and tomatoes on a sheet pan, drizzle with 2 T of olive oil and sprinkle with the oregano, roast for 15-20 minutes. When the chickpeas and tomatoes are beginning to brown, remove from the oven and set aside.
Place the bread slices on a sheet pan and toast 4 minutes each side.
Whisk together 2 T each olive oil, honey, balsamic vinegar, 2 tsp dijon mustard, salt, and pepper. Add the arugula and toss to coat.
Fry 4 eggs to your preference.
On each slice of bread spread 2 T Honey Whipped Feta. Evenly divide the arugula, some of the roasted chickpeas and tomatoes and top with a fried egg, serve immediately.
Double the roasted chickpeas and tomatoes and serve alongside roasted chicken for a delicious second meal.