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.