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Umami

Recipes

Egg Sandwiches with Rosemary, Tomato & Feta

4 servings

porții

20 minutes

timp total

Ingrediente

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

Instrucțiuni

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.

Nutriție

Dimensiune porție

-

Calorii

242 kcal

Grăsime totală

12 g

Grăsime saturată

3 g

Grăsime nesaturată

0 g

Grăsime trans

-

Colesterol

214 mg

Sodiu

501 mg

Carbohidrați totali

25 g

Fibre dietetice

6 g

Zaharuri totale

3 g

Proteine

13 g

4 servings

porții

20 minutes

timp total
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