Recipes and Cooking Mediterranean Breakfast Sandwiches 3.9 (29) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 30, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 multigrain sandwich thins 4 teaspoon olive oil 1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed 4 eggs 2 cup fresh baby spinach leaves 1 medium tomato, cut into 8 thin slices 4 tablespoon reduced-fat feta cheese ⅛ teaspoon kosher salt Freshly ground black pepper Directions 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. 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. Rate it Print Nutrition Facts (per serving) 242 Calories 12g Fat 25g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 242 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 214mg 71% Sodium 501mg 22% Total Carbohydrate 25g 9% Total Sugars 3g Protein 13g Vitamin C 11.8mg 59% Calcium 121.2mg 9% Iron 3.1mg 17% Potassium 144mg 3% Folate, total 52.4mcg Vitamin B-12 0.7mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.