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Mediterranean Breakfast Sandwiches

Yields1 Serving

With 13g of protein and 7 ingredients, this Mediterranean Breakfast Sandwich recipe makes it easy to achieve a healthy start to your day.

Mediterranean Breakfast Sandwich

 4 multigrain sandwich thins
 4 tsp olive oil
 1 tbsp snipped fresh rosemary
 4 eggs
 2 fresh baby spinach leaves
 1 medium tomato, cut into 8 thin slices
 4 tbsp reduced-fat feta cheese
 0.13 tsp kosher salt
 freshly ground black pepper
1

Preheat 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.

2

Meanwhile, 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.

3

Place 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.

Nutrition Facts

Serving Size 1 serving

Servings 1

Amount Per Serving
Calories 242
% Daily Value *
Total Fat 117g180%

Saturated Fat 29g145%
Sodium 5012mg209%
Potassium 1428mg41%
Total Carbohydrate 25g9%

Dietary Fiber 62g248%
Sugars 32g
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.