This Open Faced Mediterranean Egg Sandwich makes for a quick and easy brunch!
Eggs are magical.
They’re really unique in the number of ways they can be prepared. Scrambled, omelette, over easy, hard boiled, and more. Most people have a favorite way to prepare eggs. When I was a kid my grandma would make the world’s runniest scrambled eggs. I almost couldn’t eat them because it was just like eating chunky raw eggs. Years later when I was visiting my uncle I discovered he made scrambled eggs the exact same way and even though they grossed me out, I couldn’t help enjoying them because they took me back to such a nostalgic place.
My family recently tried a new restaurant in town and I ordered a single over-medium egg to bump up the protein in my beer-battered pancake meal. I was horrified when I pierced it with my fork and runny egg whites came out. Feel free to share a differing opinion, but I don’t think runny whites have any place at the breakfast table, no matter the preparation. I’m really not one to send food back so I just let it sit there. It kind of ruined my appetite, but I fought through it because BEER BATTERED PANCAKES.
Have I convinced you that I don’t really like eggs yet? It’s true. There’s something about the texture that gets me. But that’s why it’s so great to have so many options for preparing them. And honestly you’re looking at one of my favorite ways to eat eggs (unless potatoes are involved, then I will eat eggs just about any which way).
This open faced Mediterranean egg sandwich is perfect for a quick weeknight dinner or luxurious Saturday brunch. Even if fried eggs aren’t your preference, these are kind of exciting and new and worth a try because they’re so soft and delicious. They’re super low-maintenance to make and serve up. As someone who has a hard time with the texture of eggs I’ve found a lovely solution – cheese! There’s just enough feta here to help me through.
Ok, quick confession: Sometimes I like my eggs fully cooked? I know, food blogger blasphemy. But the yolk is my favorite part and when it’s runny sometimes too much of it gets lost. I like to fully cook the eggs for these sandwiches because then you get a neat little sandwich you can bite without looking like you’re trying to rub it all over your face. If you require a runny yolk, go for it. Just remove the pan from the heat a minute or two earlier.
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This sandwich makes for a quick and flavorful brunch!
- 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.