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Preheat oven to 375°F. Split sandwich thins; brush cut sides with 2 teaspoons oil. Place on a baking sheet; bake for about 5 minutes or until edges are light brown and crisp.
Meanwhile, in a large skillet, heat the remaining 2 teaspoons oil and the rosemary over medium-high heat. Break eggs, one at a time, into the pan. Cook for about 1 minute or until whites are set but yolks are still runny. Break yolks with spatula. Flip eggs; cook on other side until done. Remove from heat.
Place the bottom halves of the toasted sandwich thins on four serving plates. Divide spinach among sandwich thins on plates. Top each with two tomato slices, an egg and 1 tablespoon feta. Sprinkle with salt and pepper. Top with the remaining sandwich thin halves.