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Rating: 3.86 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

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Credit: Jason Donnelly

Recipe Summary

total:
20 mins at 375°
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.

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

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