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Mediterranean Breakfast Sandwich

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A delightful sandwich blending fresh flavors from the Mediterranean, perfect for a quick breakfast.

Ingredients

Scale
  • 2 slices of whole grain bread
  • 1 large egg
  • 1 tablespoon olive oil
  • 1/4 cup spinach, fresh
  • 1/4 cup cherry tomatoes, halved
  • 2 tablespoons feta cheese, crumbled
  • 1 tablespoon pesto
  • Salt and pepper, to taste
  • Optional: 1 slice of avocado

Instructions

  1. Heat the olive oil in a non-stick skillet over medium heat.
  2. Prepare the egg by cracking it into a small bowl, seasoning with salt and pepper.
  3. Cook the egg in the skillet for about 2-3 minutes, or until the whites are set but the yolk is still runny.
  4. Toast the slices of whole grain bread until golden brown.
  5. Sauté the spinach and cherry tomatoes in the same skillet until the spinach is wilted and the tomatoes are slightly soft.
  6. Spread the pesto on one side of each slice of toasted bread.
  7. Layer the wilted spinach and cherry tomatoes on one slice of bread, followed by the crumbled feta cheese.
  8. Add the cooked egg on top of the feta and finish with a slice of avocado, if using.
  9. Assemble the sandwich with the second slice of bread, pesto side down.
  10. Crisp up the sandwich in the skillet for about a minute on each side.
  11. Serve immediately, sliced in half.

Notes

For the perfect runny yolk, keep a close eye on the egg while cooking. Feel free to customize with various ingredients.

Nutrition

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