Mediterranean Breakfast Sandwiches

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filed under Main Dishes

Main Dishes
  
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 242 (12% DV)
Fat: 12g (18% DV)
Carbohydrates: 24g (8% DV)
Protein: 12g (24% DV)
Ingredients:  Makes 4 servings (4 each)

Tip: For nutritional information on all the ingredients in Mediterranean Breakfast Sandwiches just click on each ingredient name. Then adjust the serving size for any Mediterranean Breakfast Sandwiches ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Preheat oven to 375°.
2
Split sandwich thins; brush cut sides with 2 tsp of the olive oil. Place on baking sheet.
3
Toast in oven about 5 minutes or until edges are light brown and crisp.
4
Meanwhile, in a large skillet heat the remaining 2 tsp olive oil and the rosemary over medium-high heat.
5
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.
6
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 Tbsp of the feta cheese. Sprinkle with salt and pepper. Top with the remaining sandwich thin halves.
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