Egg Sandwiches with Rosemary, Tomato & Feta
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Skillet
- Spatula
- Pastry brush
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
Ingredients
- 4 multigrain sandwich thins
- 4 teaspoons olive oil
- 1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 4 eggs
- 2 cups fresh baby spinach leaves
- 1 medium tomato, cut into 8 thin slices
- 4 tablespoons reduced-fat feta cheese
- ⅛ teaspoon kosher salt
- Freshly ground black pepper
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