• 29 Ratings

Rather than stopping for a fast food breakfast sandwich, take 20 minutes to start smart with some Mediterranean food. Feta, tomato, spinach, and rosemary give helps this egg sandwich fall under the heart-healthy "Mediterranean recipes" category.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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 salt and pepper. Top with the remaining sandwich thin halves.

Nutrition Facts

242 calories; 12 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 214 mg cholesterol; 501 mg sodium. 144 mg potassium; 25 g carbohydrates; 6 g fiber; 3 g sugar; 13 g protein; 0 g trans fatty acid; 2381 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 1 mcg vitamin b12; 121 mg calcium; 3 mg iron;

Reviews

29 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 3