Cretan "Dakos" topped with fried egg

The traditional Cretan barley rusks this time with the addition of a fried egg on top to enjoy for breakfast, as a first dish or a light meal. Dakos traditionally is topped with Cretan "Xynomyzithra" cheese which is a European protected designation of origin cheese. It is a traditional, unpasteurized fresh cheese, a sour variant of "Myzithra". It is made with milk and whey from sheep and/or goats. The Xynomyzithra comes in various sizes and its shape is usually a truncated cone or ball. It is soft, snow-white, creamy and moist, with a sour taste

Recipe of Dimitris Andreou,

from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):
4 eggs
4 medium round or oval barley rusks
some plain vinegar mixed with a bit of water for drizzling the rusks
200gr. of feta cheese, crumbled (or preferably Xynomyzithra cheese)
2 ripe but firm tomatoes, skinned and cut in round slices
4 tbsp of good quality of olive oil
1-2 tbsp of flat-leaf parsley, finely chopped (optional)
dried oregano
salt
pepper

Method:
Lightly drizzle the rusks, on both sides, with the vinegar/water mixture.

Place the Dakos on a spacious serving platter and arrange on top of each one first the cheese, then sprinkle with some parsley (if used) and lastly arrange the tomatoes.

Lightly season with salt and pepper and pour over each Dakos a tbsp of olive oil.

Fry the eggs according to your preference (ideally not well done) and carefully place each egg on top of each rusk.

Serve immediately sprinkling on top with pepper and oregano.

Note:
You could poach the eggs instead of frying them and you can garnish around the dakos with pitted and finely chopped black olives