Warm open face feta & brioche
sandwiches with cherry tomatoes


• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 450 g variety of cherry tomatoes, halved
• 2 tbsp fresh oregano, chopped
• 2 eggs, beaten
• 100 ml milk
• 50 g grated feta cheese
• A pinch of nutmeg
• 4 slices of brioche bread
• 40 g butter
• 4 slices of feta cheese (½ cm thick)
• Salt & pepper
• 1 tsp paprika


Heat the olive oil in a pan, add garlic and cook for 1 minute. Add the tomatoes and cook for a few more minutes until soft. Stir in oregano, remove from heat and set aside.

Mix the eggs, milk, grated feta cheese, salt, pepper and nutmeg in a bowl. Heat the butter in a pan. Dip the sliced brioche into the egg mixture and fry for 2-3 minutes on each side, until browned.

Place brioche slices on a baking sheet. Top each brioche slice with some of the warm cherry tomatoes and a slice of feta cheese. Broil in the oven for a few minutes until the cheese is melted and has turned slightly golden brown.
Sprinkle with paprika and serve.