Prep Time:5 minsAdditional Time:15 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:5 minsAdditional Time:15 minsTotal Time:20 minsServings:4Yield:4 servings
Prep Time:5 mins
Prep Time:
5 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:20 mins
Total Time:
20 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipe
What Are Sandwich Thins?
Sandwich thins are bread rolls that are thinner and have fewer calories than standard sandwich rolls. We recommend using multigrain sandwich thins but feel free to use any variety of whole-grain sandwich thins. If you can’t find sandwich thins, you can substitute them with multigrain English muffins.
Cook the Eggs in Rosemary Olive Oil
For a boost of flavor, we cook eggs in olive oil infused with savory rosemary. Fresh chopped rosemary and olive oil are heated together, bringing out the aromatic flavors of the rosemary. Eggs are cooked in the rosemary olive oil until the whites are set on both sides.
How to Cut a Tomato into Slices
The best way to cut a tomato into slices is with a serrated knife. With a serrated knife, hold the tomato firmly and trim away the stem end.
Joy Howard
Thinly slice the tomato crosswise into 8 rounds.
Check out more tips onhow to cut a tomato perfectly every time.
Photographer: Fred Hardy II, Food Stylist: Ruth Blackburn
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Ingredients
4multigrain sandwich thins
4teaspoonsolive oil
1tablespoonsnipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
4eggs
1medium tomato, cut into 8 thin slices
4tablespoonsreduced-fat feta cheese
⅛teaspoonkosher salt
Freshly ground black pepper
DirectionsPreheat 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.Photographer: Fred Hardy II, Food Stylist: Ruth BlackburnMeanwhile, 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.Photographer: Fred Hardy II, Food Stylist: Ruth BlackburnPlace 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.Photographer: Fred Hardy II, Food Stylist: Ruth BlackburnEquipmentRimmed baking sheetOriginally appeared: Diabetic Living Magazine; updated November 2022
Directions
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.Photographer: Fred Hardy II, Food Stylist: Ruth BlackburnMeanwhile, 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.Photographer: Fred Hardy II, Food Stylist: Ruth BlackburnPlace 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.Photographer: Fred Hardy II, Food Stylist: Ruth BlackburnEquipmentRimmed baking sheet
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.
Equipment
Rimmed baking sheet
Originally appeared: Diabetic Living Magazine; updated November 2022
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Nutrition Facts(per serving)242Calories12gFat25gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
