Egg Sandwiches with Rosemary, Tomato & Feta

• servings: 4 servings
• total time: 20 minutes

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

Directions

Preheat oven to 375°F. Split sandwich thins; brush cut sides with 2 teaspoons of the olive oil. Place on rimmed 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 the other side until done. Remove from heat.

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

Nutrition

• Calories: 242 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 214 mg
• Sodium: 501 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 6 g
• Total Sugars: 3 g
• Protein: 13 g