Ingredients
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4 multigrain sandwich thins
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4 teaspoon olive oil
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1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
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4 eggs
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2 cup fresh baby spinach leaves
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1 medium tomato, cut into 8 thin slices
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4 tablespoon reduced-fat feta cheese
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⅛ teaspoon kosher salt
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Freshly ground black pepper
Directions
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Preheat oven to 375°F. Split sandwich thins; brush cut sides with 2 teaspoons of the olive oil. Place on baking sheet; toast in oven about 5 minutes or until edges are light brown and crisp.
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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 other side until done. Remove from heat.
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Place the bottom halves of the toasted sandwich thins on four serving plates. Divide spinach among sandwich thins on plates. Top each with two of the tomato slices, an egg, and 1 tablespoon of the feta cheese. Sprinkle with salt and pepper. Top with the remaining sandwich thin halves.
Nutrition Facts (per serving)
| 242 | Calories |
| 12g | Fat |
| 25g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 242 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 3g | 15% |
| Cholesterol 214mg | 71% |
| Sodium 501mg | 22% |
| Total Carbohydrate 25g | 9% |
| Total Sugars 3g | |
| Protein 13g | 26% |
| Vitamin C 11.8mg | 13% |
| Calcium 121.2mg | 9% |
| Iron 3.1mg | 17% |
| Potassium 144mg | 3% |
| Folate, total 52.4mcg | |
| Vitamin B-12 0.7mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
