Egg Sandwiches with Rosemary, Feta, & Tomato

Packed with protein, fiber, and essential nutrients, this meal will keep you energized and satisfied throughout the day. The multigrain sandwich thins provide complex carbohydrates for lasting energy. At the same time, the eggs offer high-quality protein and essential vitamins like vitamin D. Fresh baby spinach adds a dose of antioxidants and iron. At the same time, tomatoes contribute vitamins C and K. Topped with reduced-fat feta cheese for a creamy finish, this dish is a delicious way to start your morning while supporting your overall health and well-being.

INGREDIENTS:

• 4 multigrain sandwich thins

• 4 teaspoons olive oil

• 1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

• 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

INSTRUCTIONS:

1. Preheat oven to 375°F. Split sandwich thins; brush cut sides with 2 teaspoons of olive oil. Place on rimmed baking sheet; toast in oven about 5 minutes or until edges are light brown and crisp.
   

2. Meanwhile, heat the remaining 2 teaspoons of olive oil and rosemary in a large skillet 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.

3. Break yolks with a spatula. Flip eggs; cook on the other side until done. Remove from heat.
   

4. Place the bottom halves of the toasted sandwich thins on 4 serving plates. Divide spinach among sandwich thins on plates. Top each with 2 tomato slices, an egg, and 1 tablespoon feta cheese. Sprinkle with the salt and pepper. Top with the remaining sandwich thin halves.