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.

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