Ingredients:
4 Multi-Grain Sandwich Thins
4 Eggs
1 Tomato
4 teaspoons of Olive Oil
1 tablespoon of Fresh Rosemary
2 cups of Baby Spinach Leaves
4 tablespoons of Feta Cheese
1/8 teaspoon of Kosher Salt
Ground Black Pepper
Directions:

  1. Preheat your oven to 375 degrees. Split your sandwich thins. Brush the
    cut sides with 2 teaspoons of your olive oil. Place them on a baking
    sheet and toast them in your oven for approximately 5 minutes until
    edges are crisp and lightly browned.
  2. In a large skillet, heat your remaining 2 teaspoons of olive oil and fresh
    rosemary over a medium-high heat. Break your eggs into your skillet
    one at a time. Cook approximately 1 minute until the whites are set but
    yolks are still runny. Break the yolks using your spatula. Flip your eggs
    and cook them on the other side until they are done. Remove them from
    heat.
  3. Place the bottom halves of your toasted sandwich thins on four separate
    serving plates. Divide up your spinach among these four sandwich
    thins.
  4. Top each of them with two tomato slices, an egg, and a tablespoon of
    your feta cheese. Sprinkle some pepper and salt on top. Place remaining
    sandwich thin halves on top.
  5. Serve and Enjoy!