Umami Recipes
Umami Recipes


Egg Sandwiches with Rosemary, Tomato & Feta

4 servings


20 minutes

total time


4 multigrain sandwich thins

4 teaspoons olive oil

1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

4 eggs

2 cups fresh baby spinach leaves

1 medium tomato, cut into 8 thin slices

4 tablespoons reduced-fat feta cheese

⅛ teaspoon kosher salt

Freshly ground black pepper


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.


Serving Size



242 kcal

Total Fat

12 g

Saturated Fat

3 g

Unsaturated Fat

0 g

Trans Fat



214 mg


501 mg

Total Carbohydrate

25 g

Dietary Fiber

6 g

Total Sugars

3 g


13 g

4 servings


20 minutes

total time
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