Ingredients
Sandwich Thins
- 4 multigrain sandwich thins
- 4 teaspoons olive oil, divided
- 1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
Sandwich Fillings
- 4 eggs
- 2 cups fresh baby spinach leaves
- 1 medium tomato, cut into 8 thin slices
- 4 tablespoons reduced-fat feta cheese
- ⅛ teaspoon kosher salt
- Freshly ground black pepper, to taste
Instructions
- Toast Sandwich Thins: Preheat the oven to 375°F. Split the sandwich thins in half and brush the cut sides with 2 teaspoons of olive oil. Arrange them cut side up on a rimmed baking sheet and toast in the oven for about 5 minutes until the edges are lightly browned and crisp, then remove from the oven.
- Cook Eggs with Rosemary: While the sandwich thins are toasting, heat the remaining 2 teaspoons of olive oil and the rosemary in a large skillet over medium-high heat. Crack the eggs one at a time into the skillet. Cook the eggs for about 1 minute until the whites are set but the yolks remain runny. Break the yolks gently with a spatula, then carefully flip each egg to cook the other side until fully done. Remove eggs from the heat.
- Assemble Sandwiches: Place the bottom halves of the toasted sandwich thins on four plates. Divide the fresh baby spinach evenly over each bottom half, then layer each with two tomato slices. Add one cooked egg on top of the tomato layers, followed by 1 tablespoon of reduced-fat feta cheese on each sandwich. Sprinkle each with kosher salt and freshly ground black pepper to taste. Finally, cover with the remaining sandwich thin halves to complete the sandwiches.
Notes
- For runnier yolks, cook the eggs only on one side and skip flipping.
- Fresh rosemary imparts more fragrance, but dried rosemary works well too.
- You can substitute baby arugula for baby spinach for a peppery twist.
- Use gluten-free sandwich thins to make this recipe gluten-free.
- This sandwich is best served immediately to enjoy the contrast of crispy bread and warm eggs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking and Frying
- Cuisine: Mediterranean
- Diet: Low Fat
