Egg Sandwiches with Rosemary, Tomato & Feta

• 份量: 4 servings
• 總時間: 20 minutes

食材

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

步驟

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.

營養

• 卡路里: 242 kcal
• 總脂肪: 12 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 0 g
• 膽固醇: 214 mg
• 鈉: 501 mg
• 總碳水化合物: 25 g
• 膳食纖維: 6 g
• 總糖: 3 g
• 蛋白質: 13 g