These open faced Mediterranean egg sandwiches are perfect for a quick weeknight dinner or luxurious Saturday brunch. Serving a sandwich open faced cuts your carbs in half and will save you around 100 calories depending on the type of bread you use. You can still get that great toasted crunch by using one slice of whole grain, seedy bread. Serve alongside thinly sliced carrots and radishes to mimic potato chips and give you the whole sandwich experience without all the fat.
Open Faced Mediterranean Egg Sandwiches
1 tablespoon olive oil
1 clove garlic, minced
1/3 cup sun-dried tomatoes (not packed in oil), chopped
6-8 large eggs
2 ounces low-fat feta cheese
Coarse kosher salt and freshly ground black pepper
6-8 slices whole grain bread, toasted
Fresh chopped parsley (optional)
In a large non-stick skillet, heat the olive oil over medium low heat. Add the garlic and tomatoes and cook, stirring, until the garlic is fragrant and pale blonde, 1-3 minutes. Crack the eggs evenly around the pan and sprinkle with feta, salt, and pepper. Cover and cook undisturbed until desired doneness, 10-15 minutes. You can check the doneness of the yolks by jiggling the pan slightly. Runny yolks will move, fully cooked yolks will be firm. Transfer each egg to a piece of toast and sprinkle with parsley if desired.