Ingredients:
- 1/2 loaf of French bread, sliced (I used the baguette recipe from the book, Artisan Bread in Five Minutes a Day -- I had some stored in my freezer!)
- 1/2 cup chicken andouille sausage, cooked and chopped (I had leftovers from dinner the night before)
- 1/3 cup diced tomatoes
- 1/3 cup feta cheese, crumbled
- 2 eggs
- 1 orange, peeled and cut into 1/2" pieces
- 1 1/2 cups arugula
- Butter
- Olive oil
- Salt, pepper and garlic powder
Directions:
Heat a large skillet over medium heat. Spread butter on both sides of each bread slice and place in hot skillet. Sprinkle bread with salt and garlic. Cook on each side until lightly browned. Divide bread slices between two plates and place in a row.
Heat a large skillet over medium heat. Spread butter on both sides of each bread slice and place in hot skillet. Sprinkle bread with salt and garlic. Cook on each side until lightly browned. Divide slices between two plates and place in a row. Sprinkle feta, tomatoes and sausage over top.
Melt 2 tablespoons of butter in skillet and add eggs one at a time. Set heat to low and allow eggs to set. Flip over and cook to desired doneness. Place a fried egg on top of french bread slices. Season with salt and pepper to taste.
Serve with a bed of arugula topped with oranges and drizzed with olive oil.
YUM! The fresh, creamy feta really made this dish. If you've not tried making cheese before, I recommend trying it! It only took me 4 months to break into my cheese making kit -- it looked intimidating, but it was really quite simple. I'll be going for round 2 soon. I used cow's milk, but will maybe have to experiment with goat's milk, too, if I can get my hands on some. Also, I don't think I've ever served salad as a breakfast/brunch side, but this was really simple and really good. Not bad for a spur of the moment, day before Easter creation!