These can also make a great lunch!
- 3 multigrain thins
- 4 tsp evoo
- 1 tbsp fresh snipped rosemary or 1/2 tsp crushed dried
- 3 eggs
- 1 1/2 cups baby spinach leaves, stems removed
- 3 tbsp reduced fat feta
- black pepper
- Preheat oven to 375
- split the thins and coat each side with oil
- place on baking sheet and toast for 5 minutes
- (alternatively you could do this in a non stick fry pan over med-low heat)
- Cook the eggs in a skillet with remaining evoo, sprinkle with the herbs and pepper.
- Turn off the heat and top with the cheese, cover and let the cheese melt
- Stack the sandwich with the spinach (fresh) on the bottom, tomato then the cheese topped egg.
- You can smear it with a little grainy mustard or dijon if you like