Mediterranean Breakfast Tartine

Mediterranean Breakfast Tartine

YIELD: Makes 2-4 servings


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


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.