Preheat oven to 200°C. Mix the feta cheese, heavy cream and pepper in a bowl and set aside.
Cut the tops of the brioche buns and scoop out the centres of the bottom part of the brioche buns. Fill the buns with the cheese mixture and sprinkle with chopped bacon and grated Gruyère cheese.
Cover the filled bottoms with the top half of the buns and bake for 6-7 minutes. Meanwhile, fry the eggs and when the brioche is ready, carefully place a fried egg on top of each bun.
For the potatoes
Boil potatoes for 15 minutes and drain. Cut the potatoes into 4 and place them on a baking sheet, season with salt and pepper, drizzle with balsamic cream and olive oil and bake in a preheated oven at 200°C for 10 minutes, until browned and slightly caramelized.
For serving
Place some arugula and a few cherry tomatoes on each plate and drizzle with balsamic cream. Add a side serving of caramelized potatoes and serve.
Dust the feta cheese slices with flour and season both sides with salt and pepper.
One by one, dip the slices in the egg and then coat with bread crumbs. Firmly press the bread crumbs into the feta cheese. Dip the slices into the egg and the bread crumbs for a second time. Chill the breaded slices in the refrigerator for at least 30 minutes.
Heat the oil in a deep frying pan and fry the cheese for 3-4 minutes until golden. Place the fried feta on a paper-towel lined plate to absorb any excess oil.
Heat a cast iron skillet until very hot. Brush the eggplant slices with olive oil, season with salt and pepper and cook until golden (about 3 minutes each side).
Toast the burger buns and toss the mixed salad leaves with the balsamic vinegar.
For serving
Smear mayonnaise on one half of the burger bun and top with 2 eggplant slices and sun-dried tomatoes. Add the breaded feta cheese, a few salad leaves, and cover with the other half of the burger bun and serve.
Preheat oven to 180°C.
Heat a nonstick pan with a generous amount of olive oil. Add the potatoes and sauté for about 12-15 minutes, until cooked. Add salt to the potatoes, remove from heat and set aside to cool.
Beat egg with olive oil and yogurt. In a separate bowl, mix the flour with the baking powder and combine with egg mixture. Add feta cheese, potatoes, bacon and sage, season with salt and pepper and mix well.
Fill 2/3 of greased muffin pots with muffin mixture and bake for 25 minutes.
Serve warm.
Preheat oven to 175°C. Heat water with milk, until lukewarm. Pour the liquid into a large bowl add the yeast, sugar and butter. Mix well until the butter melts and ingredients are evenly blended together. Add all remaining ingredients and mix.
Knead the mixture until it becomes a soft, non sticky dough. You may need to add some extra bread flour. Roll the dough into a long, round log and cut into 1½ cm slices. Arrange the slices of dough on baking sheet lined with parchment paper and cover with a towel. Keep the baking sheet in a warm environment until the dough doubles in size.
Once the dough has risen, bake for 20 minutes, until crispy and golden on the outside and cooked on the inside. To check if the bread buns are cooked, gently stick a knife in the centre of one of the buns. If it comes out clean, the bread buns are ready.
Preheat oven to 200°C.
Soak oats in milk for 30 minutes.
Combine flour, parmesan cheese, butter, rosemary, oregano, salt, pepper and mix well, until the mixture becomes crumbly. Add the soaked oats, eggs, feta cheese, sun-dried tomatoes and olives and knead well until a soft, non sticky dough forms. Wrap the dough with cling film and refrigerate for 30 minutes.
Mold the dough into small balls, place them on a baking sheet lined with grease-proof paper and press down slightly. Bake for 10-15 minutes, until browned.
Let cookies cool on a rack and serve.
