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Mediterranean Breakfast Sandwich

A hearty Mediterranean Breakfast Sandwich, ready in 15 minutes, full of fresh flavors like feta and sun-dried tomatoes, perfect for busy mornings.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 4 large large eggs
  • 2 tablespoons milk or water to keep eggs fluffy
  • to taste Salt and pepper
Sandwich Assembly
  • 2 tablespoons olive oil or butter
  • 2 English muffins or 4 slices of whole-grain bread, halved and toasted
  • 1 cup fresh baby spinach
  • 1/4 cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
  • 1/3 cup crumbled feta cheese
  • 1 ripe avocado, sliced (optional but highly recommended)
  • 2 tablespoons chopped fresh parsley or basil (optional)
  • Red pepper flakes (optional, for a little kick)
  • Lemon wedge (optional, a squeeze brightens everything)

Method
 

Preparation
  1. Chop your sun-dried tomatoes and herbs, slice the avocado, and crumble the feta. Toast the English muffins or bread to golden.
Cooking
  1. In a small bowl, beat the eggs with milk or water, and a pinch of salt and pepper to make them tender.
  2. Warm 1 tablespoon olive oil in a skillet over medium heat. Add the spinach and sun-dried tomatoes and cook until spinach wilts, about 1–2 minutes.
  3. Push the spinach and tomatoes to one side, add the remaining olive oil to the empty space, then pour in the eggs. Cook gently while stirring until soft curds form, about 2–3 minutes.
  4. Remove from heat and mix in the crumbled feta and chopped herbs. Optionally, add a squeeze of lemon.
Assembly
  1. Layer avocado slices on the bottom half of each toasted English muffin, add the egg, spinach, tomato, and feta mixture, then top with the muffin cap.
Serving
  1. Serve warm, optionally with a sprinkle of red pepper flakes on top.

Notes

For variation: use roasted red peppers instead of feta, baby kale instead of spinach, or a large lettuce leaf instead of bread. Store assembled sandwiches without avocado for up to 3 days in the fridge. Reheat gently.