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A toasted ciabatta Mediterranean Breakfast Sandwich with fluffy eggs, wilted spinach, and melted feta cheese.

Mediterranean Breakfast Sandwich

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 2 ciabatta rolls , sliced lengthwise
  • 4 large egg s
  • 1 cup fresh baby spinach, packed
  • 0.25 cup crumbled feta cheese
  • 2 tablespoons sun -dried tomatoes in oil, drained and chopped
  • 1 tablespoon extra -virgin olive oil
  • 1 tablespoon basil pesto
  • 0.25 teaspoon kosher salt
  • 0.125 teaspoon ground black pepper

Method
 

  1. Toast the sliced ciabatta rolls until golden brown and set aside.
  2. Spread the basil pesto evenly across the bottom halves of the toasted rolls.
  3. In a small bowl, whisk the eggs with salt and pepper until well combined.
  4. Heat olive oil in a non-stick skillet over medium heat.
  5. Add the chopped sun-dried tomatoes and baby spinach to the skillet, sautéing for 1 to 2 minutes until the spinach is fully wilted.
  6. Pour the whisked eggs over the vegetables in the skillet and cook, stirring gently with a spatula, until the eggs are soft-scrambled.
  7. Fold the crumbled feta cheese into the egg mixture just before the eggs are fully set.
  8. Divide the egg and vegetable mixture equally onto the bottom halves of the ciabatta rolls.
  9. Place the top halves of the rolls over the filling and serve immediately.