Mediterranean Breakfast Sandwich

(Total Time: 20 min | Serves 4)

Ingredients:

• Multigrain sandwich thins – 4
• Olive oil – 4 teaspoons
• Fresh rosemary – 1 tablespoon
• Eggs – 4
• Fresh baby spinach leaves – 2 cups
• Medium tomato – cut into thin slices
• Reduced feta cheese – 4 tablespoons
• Kosher salt – 1/8 teaspoon
• Freshly ground black pepper

 

Instructions:

1. Get the oven preheated to 375⁰F.

2. Split the sandwich thins and then brush the cut sides with 2 teaspoons of olive oil. Place the sandwich on a baking sheet and then toast in the oven for about 5 minutes or until the edges are crisp and light brown.
   

3. Place a large skillet over medium heat and then add the remaining 2 teaspoons of olive oil. Add rosemary into the skillet and then cook.

4. Break eggs into the skillet one at a time. Cook for a minute or until the whites are set and the yolks runny.

5. Break the yolks with spatula and then flip the eggs and cook on one side until well done. After which, remove it from the heat.

6. Place the bottom halves of toasted sandwich thins onto four serving plates and then top with tomato slices, an egg and a teaspoon of feta cheese.

7. Sprinkle again with the remaining sandwich thin halves and enjoy.

Nutrition Information: 

Calories per serving: 242; Carbohydrates: 6g; Protein: 8g; Fat: 2g; Sugar: 8g; Sodium: 74mg; Fiber: 1g