Open-Faced Scrambled Egg Sandwich with Spinach and Feta

On the weekends, it’s time to kick back — and the best way to start off your relaxation is with a delicious...

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On the weekends, it’s time to kick back — and the best way to start off your relaxation is with a delicious breakfast sandwich. Make soft scrambled eggs with spinach and tomatoes and top with feta for a breakfast sandwich you’re going to want to make again and again. 

Ingredients

  • large eggs
  • Salt, to taste
  • Pepper, to taste
  • 1  Teaspoon  butter
  • 2  Cups  spinach
  • cherry tomatoes, cut in half
  • slices of your favorite bread
  • 2  Tablespoons  feta, crumbled

Directions

Whisk your three eggs in a bowl, season with salt and pepper to taste. Set aside.

Heat a small sauté pan with 1 teaspoon of butter over medium-high heat. Add in the 2 cups of spinach and cook, turning occasionally, until it’s wilted down, about a minute and a half. Add in cherry tomatoes and let cook for one minute. Add eggs to sauté pan, stirring occasionally until almost set, about 2 minutes.

Place your 2 slices of bread on a plate, place eggs on top, and sprinkle with feta. 

Scrambled Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Scrambled Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.

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