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

Gallery

Credit: Jason Donnelly

Recipe Summary

total:
20 mins
Servings:
4
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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.

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  • 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.

  • 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; fat 12g; cholesterol 214mg; saturated fat 3g; carbohydrates 25g; mono fat 5g; poly fat 1g; insoluble fiber 6g; sugars 3g; protein 13g; vitamin a 2380.9IU; vitamin c 11.8mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 52.4mcg; vitamin b12 0.7mcg; sodium 501mg; potassium 144mg; calcium 121.2mg; iron 3.1mg.
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