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.
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.
Steam the spinach for 5 minutes. Cool and drain well.
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.
main ingredients: type of recipe:sandwichtype of dish: cuisine:specific recipes: Type of meal:
main ingredients:
type of recipe:
sandwich
type of dish:
cuisine:
specific recipes:
Type of meal:
