Egg Feta Veggie Sandwich

What you need

Ingredients

Measured for 4 servings.

• 400 gEgg, whole
• 400 gWhole-Wheat Bread
• 100 gFeta
• 320 gTomato
• 120 gSpinach
• 120 gGreek Yogurt 2%

Make it

Method

1. 01

   Wash and thoroughly dry the tomato and spinach, crumble the feta and have the yogurt ready; add moist vegetables only when assembling the toasted sandwiches.

2. 02

   Toast the whole-wheat bread until the surface is dry and lightly crisp; avoid over-browning because the bread will firm further as it cools.

3. 03

   Cook the eggs in a nonstick pan over medium heat until fully set, then lift them onto a clean plate. Stir the measured Greek yogurt until smooth and keep it cold for spreading on the toast.

4. 04

   Pat the tomato slices dry. Spread a little yogurt on each toasted bread slice, then add spinach, cooked egg, crumbled feta and tomato; do this just before serving to keep the bread crisp.

5. 05

   Assemble immediately and divide the bread/topping evenly into 4 servings.

6. 06

   For fully cooked egg preparations, continue until the whites and yolks/mixture are set; egg dishes can be checked around 71°C.