These hearty breakfast sandwiches are a celebration of Mediterranean flavors. They're brimming with fresh ingredients, including tangy feta cheese, ripe tomatoes, and tender spinach, all nestled between slices of toasted multigrain bread.
A Symphony of Flavors and Textures
These sandwiches are more than just a morning meal; they're a culinary journey. The eggs are cooked in rosemary-infused olive oil, adding a fragrant depth of flavor. The tomatoes, thinly sliced, provide a burst of juicy sweetness, while the creamy feta cheese adds a salty tang. And the spinach? It lends a touch of earthy freshness, completing this harmonious breakfast composition.
Crafting Culinary Magic
Ingredients:
- 4 multigrain sandwich thins
- 4 teaspoons olive oil
- 1 tablespoon snipped fresh rosemary (or ½ teaspoon dried rosemary, crushed)
- 4 eggs
- 2 cups fresh baby spinach leaves
- 1 medium tomato, thinly sliced
- 4 tablespoons reduced-fat feta cheese
- ⅛ teaspoon kosher salt
- Freshly ground black pepper
Directions:
- Preheat your oven to 375°F (190°C).
- Split the sandwich thins and lightly brush the cut sides with 2 teaspoons of the olive oil. Place them on a rimmed baking sheet and toast in the oven for about 5 minutes, or until the edges are light brown and crisp.
- Meanwhile, in a large skillet, heat the remaining 2 teaspoons of olive oil and the rosemary over medium-high heat.
- Crack the eggs, one at a time, into the skillet. Cook for about 1 minute, or until the whites are set but the yolks are still runny. Break the yolks with a spatula and flip the eggs, cooking until desired doneness is reached. Remove from the heat.
- To assemble the sandwiches, place the bottom halves of the toasted sandwich thins on plates. Divide the spinach among the sandwich bottoms. Top each with tomato slices, a cooked egg, and a tablespoon of feta cheese. Sprinkle with salt and pepper. Complete the sandwiches with the remaining sandwich thin halves.
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