Mediterranean Breakfast Sandwich

6-7 tablespoon Rosemary Olive Oil

4 sandwich thins or English muffins

2 very ripe medium tomatoes, thinly sliced

2 cups fresh spinach

4 tablespoons crumbled feta or goat cheese

4 large eggs

Salt and pepper

Heat oven to 350.  Brush insides of sandwich thins with about 2 tablespoons of olive oil.  Place on a baking sheet, insides up, and toast just until the edges turn golden 5-7 minutes.  Remove from the oven.

On the top half of the sandwich thin, stack the two slices of tomato, about 1/2 cup of spinach, and a tablespoon of the feta.

Heat a skillet over medium heat, and add 4 tablespoons of the olive oil*.  When hot, crack the eggs into the pan and fry about 1 minute per side -- the whites will be cooked the yolk should still be a bit runny.  Sprinkle with some salt and pepper and remove from the heat, placing them on the feta side of the sandwich.  Top the sandwich with the bottom half of the sandwich thin and turn over.  Serve with fruit.

*If foods tend to stick to your skillet, give a brief spritz of cooking spray to the pan before adding the olive oil.