Greek Breakfast Sandwich

4 multigrain sandwich thins
4 tsp. Garlic Olive Oil
1 Tbsp. snipped fresh rosemary
4 eggs
2 c. baby spinach
1 medium tomato, cut into 8 thin slices
4 Tbsp. Chaeban Soft feta cheese
1/8 tsp. kosher salt
freshly ground pepper

Preheat oven to 375 F. Split sandwich thins; brush cut sides with 2 tsp of the olive oil. Place on baking sheet; toast in oven about 5 minutes or until edges are light brown and crisp. In a large skillet, heat remaining oil and rosemary over medium high heat.

Break eggs one at a time into the skillet. Cook about one minute or until whites are set but yolks are still runny. Break yolks with a spatula, flip eggs and cook until done. Remove from heat. Place bottom half of toasted sandwich thins on a plate.

Divide spinach among sandwich thins. Top each bottom half with two of the tomato slices, egg, and 1 Tbsp of feta cheese. Sprinkle with salt and pepper. Top with remaining sandwich thin halves.

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