Mediterranean Breakfast Sandwiches
February 16, 2022
With 13g of protein and 7 ingredients, this Mediterranean Breakfast Sandwich recipe makes it easy to achieve a healthy start to your day.
- Yields: 1 serving
Directions
1Preheat oven to 375 degrees F. Split sandwich thins; brush cut sides with 2 teaspoons of the olive oil. Place on baking sheet; toast in oven about 5 minutes or until edges are light brown and crisp.
2Meanwhile, in a large skillet heat the remaining 2 teaspoons olive oil and the rosemary over medium-high heat. Break eggs, one at a time, into skillet. Cook about 1 minute or until whites are set but yolks are still runny. Break yolks with spatula. Flip eggs; cook on other side until done. Remove from heat.
3Place the bottom halves of the toasted sandwich thins on four serving plates. Divide spinach among sandwich thins on plates. Top each with two of the tomato slices, an egg and 1 tablespoon of the feta cheese. Sprinkle with the salt and pepper. Top with the remaining sandwich thin halves.
Ingredients
4 multigrain sandwich thins
4 tsp olive oil
1 tbsp snipped fresh rosemary
4 eggs
2 cups fresh baby spinach leaves
1 medium tomato, cut into 8 thin slices
4 tbsp reduced-fat feta cheese
1/8 tsp kosher salt
freshly ground black pepper
Nutrition Facts
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