Mediterranean Breakfast Tartine

YIELD: Makes 2-4 servings

INGREDIENTS

For Honey Whipped Feta:

4 oz.

-

feta cheese

1/4 cup

-

whipped cream cheese

2 T

-

honey

1/2 tsp.

-

freshly ground peppper

1/2 tsp.

-

fresh rosemary leaves

For Roasted Tomatoes and Chickpeas:

1 (15 oz.) can

-

chickpeas

,

rinsed and drained

1 (14.5 oz.) can

-

whole tomatoes

,

well drained

2 T

-

olive oil

2 tsp.

-

fresh oregano leaves

,

chopped

For Tartine:

4 slices

-

hearty whole grain bread

,

about 3/4" thick

2 T

-

olive oil

2 T

-

honey

2 T

-

balsamic vinegar

2 tsp.

-

dijon mustard

1/4 tsp.

-

salt and freshly ground pepper

4 cups

-

arugula

4

-

fried eggs

DIRECTIONS

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.

TIP

Double the roasted chickpeas and tomatoes and serve alongside roasted chicken for a delicious second meal.