Mediterranean Breakfast Sandwich
A quick and flavorful breakfast sandwich layered with creamy feta, fresh tomatoes, scrambled eggs, and spinach between whole-grain bread.
Ingredients
Main Ingredients
- 2 large large eggs
- 1/4 cup feta cheese, crumbled Use reduced-fat or a dairy-free alternative if preferred.
- 1 medium tomato, sliced (roma or vine-ripe)
- 1 cup fresh spinach (baby spinach works best)
- 2 slices whole-grain bread (or your preferred sandwich bread)
- 1 teaspoon olive oil (for cooking)
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Heat a small nonstick skillet over medium and add a little olive oil to coat the pan.
- Crack the eggs into a bowl, season with a pinch of salt and a few grinds of black pepper, and whisk until evenly blended.
- Pour the eggs into the hot skillet. Use a spatula to gently push the eggs from the edges into the center, creating soft curds. Cook until eggs are just set but still moist — about 1–2 minutes. Remove from heat.
- Toast the bread slices to your preferred crunch.
Assembly
- On one slice of toasted bread, layer the warm scrambled eggs.
- Sprinkle the crumbled feta evenly over the eggs, then add tomato slices and a handful of fresh spinach.
- Top with the second slice of toast, press gently, and serve warm.
Notes
For extra protein, use an additional egg or add a thin slice of smoked turkey. Swap feta for goat cheese for a milder tang, or use halloumi for a firmer texture. Short-term storage: Refrigerate leftovers for up to 24 hours. Reheat eggs gently and toast the bread again to refresh its crunch.