Egg Sandwiches with Rosemary, Tomato & Feta

Egg Sandwiches with Rosemary, Tomato & Feta

Hearty breakfast sandwiches are loaded with feta, tomato, and spinach—ingredients that are common in the Mediterranean diet.

Thin Sandwiches: Compared to regular sandwich rolls, sandwich thins are made of thinner bread and have fewer calories. While whole-grain sandwich thins of any kind can be used, multigrain sandwich thins are our preferred option. If multigrain English muffins aren’t available, you can use these in place of sandwich thins.

Cook the Eggs in Olive Oil with Rosemary: We cook eggs in savoury rosemary-infused olive oil to add a burst of flavour. The aromatic flavours of freshly cut rosemary are enhanced by heating it with olive oil. The rosemary olive oil is used to cook eggs until the whites are set on both sides.

Chop a tomato into thin slices: Using a serrated knife to cut a tomato into slices is the best method. Taking firm hold of the tomato, cut off the stem end with a serrated knife.

Prepare Time: Five Minutes                     Extra Time: fifteen minutes                     Total servings: 4 servings

Ingredients:

1. 4 sandwich thins made with grains
2. Four tsp olive oil
3. One tablespoon of freshly chopped rosemary or half a teaspoon of crushed dried rosemary
4. Four eggs
5. Two cups of newly picked baby spinach
6. Cut one medium tomato into eight thin slices.
7. Four tablespoons of feta cheese with little fat
8. 1/4 tsp kosher salt
9. freshly ground black pepper

Guidelines:

• Turn the oven on to 375°F. After slicing the sandwich thins, drizzle two teaspoons of olive oil over the cut sides. Arrange on a rimmed baking sheet and toast for approximately five minutes, or until the edges become crisp and light brown.
• In the meantime, heat the rosemary and the remaining 2 tablespoons of olive oil in a big skillet over medium-high heat. One egg at a time, crack into skillet. Cook for approximately a minute, or until the yolks are still runny but the whites are set. Split yolks using a spatula. Once eggs are flipped, cook the other side until done. Take off the heat.
• Arrange four serving plates with the bottom halves of the toasted sandwich thins. Spoon spinach onto each sandwich thins platter. Place two tomato slices, an egg, and one tablespoon of feta cheese on top of each. Add a little pepper and salt on top. Place the remaining thin sandwich pieces on top.