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Egg Sandwich with Rosemary, Tomato & Feta

Servings: 4 Total time: 20 min


  • 4 whole grain sandwich thins

  • 4 teaspoons olive oil

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

  • 4 large eggs

  • 2 cups fresh baby spinach

  • 1 medium tomato, cut into 8 thin slices

  • 4 tablespoons reduced-fat feta cheese

  • ⅛ teaspoon ground black pepper


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

  2. 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 a spatula. Flip eggs; cook on the other side until done. Remove from heat.

  3. 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 of feta cheese. Sprinkle with black pepper. Top with the remaining sandwich thin halves. Enjoy!


No Sandwich Thins: Use whole grain or whole wheat bread or an English muffin.

No Feta: Use Cheddar, Havarti, or Swiss.

No Rosemary: Leave it out or swap thyme.

More Heat: Add red pepper flakes.

Leftovers: Keeps well for 1 day refrigerated or freeze leftovers for another day.

Photo & recipe credit:

Egg Sandwich with Rosemary, Tomato & Feta
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