This recipe offers a delicious and satisfying breakfast option featuring the classic combination of eggs, tomatoes, and feta cheese, infused with the aroma of fresh rosemary for a Mediterranean twist.
Toast your bread slices to your desired level of crispness in a toaster, toaster oven, or pan over medium heat.
If using, spread a thin layer of cream cheese on one or both toasted bread slices.
In a non-stick pan over medium heat, heat the olive oil. Crack the eggs into the pan and season with salt and pepper to taste.
Cook the eggs to your desired level of doneness. For sunny-side up, cook until the whites are set and the yolks are runny. For over-easy eggs, flip them gently after the whites are mostly set and cook for another minute or two until the yolks are slightly cooked through.
Place the cooked egg(s) on one bread slice. Top with the sliced tomato, crumbled feta cheese, and a sprinkle of fresh rosemary. Add the other bread slice on top to complete the sandwich.
Enjoy your delicious and flavorful Egg Sandwich with Rosemary, Tomato & Feta immediately.
Approximately 10 minutes.
Approximately 5 minutes.
Nutrition | Values |
Calories | 426 |
Protein | 12g |
Fat | 13g |
Carbohydrates | 25g |
Fiber | 3g |
Vitamin | Good |
This Egg Sandwich with Rosemary, Tomato & Feta is a perfect way to enjoy a protein-packed and flavorful breakfast with a touch of Mediterranean flair. The combination of creamy eggs, fresh tomatoes, salty feta cheese, and aromatic rosemary creates a delightful and satisfying taste experience.
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