Mediterranean Egg White Breakfast Sandwich With Roasted Tomatoes

Remember when I posted those roasted tomatoes on Wednesday? It was mostly because of this sandwich. These sandwiches are inspired by Panera Bread’s Mediterranean breakfast sandwich and are soooo delicious. And pretty darn healthy to boot. The roasted tomatoes make this sandwich pop with flavor. Read my notes below. To cook the egg whites, I use a very small nonstick skillet.

2. Slice Tomato and Avocado into preferred slices. 3. Toast Sourdough to the desired doneness. 4. Place toasted sourdough on plate or cutting board. 5. On toast, add Tomato and Avocado Slices. 6. Add Spinach & Mozzarella. Drizzle Olive Oil on top of Spinach, Tomato, and Avocado. 7. Place Eggs on top of Spinach, Tomato, and Avocado.

Because the recipe is so simple, I’ve recreated this sandwich a time or 2 at home. It really is that easy, especially if you have a George Foreman Grill. You can use their exact ingredients or play around with yours to make it your own. A Periodic Table have fantastic copycat recipe to help you figure the steps out.

Pour egg whites into the dish and cover. Microwave for 45-60 seconds, depending on your microwave. Place the tomato slice on top of the cooked egg and nuke it for 10 more seconds (to get the chill of the refrigerator off). 2. Place cooked egg and tomato on top of cheese-covered bottom half of roll. Top with a sprinkle of fresh-cracked pepper. Spread the pesto on the top half of the roll. Place a small handful of baby spinach on top of the tomato, put your breakfast sandwich together and enjoy!

They are so funny…I know these will be just as delicious with and egg cook well done. Thank you for this recipe. My girls are fussy about eggs too. One likes her eggs runny, and the other does not! Love the idea of breakfast sandwiches. I should do that once in a while. Just a note, I learned to make my own ricotta cheese. It’s super easy and has a great, smooth texture.

Say hello to your weekend treat everyone The best part is that you can make it in no time and stay warm and cozy inside the comforts of your own home! There are not many things that I love more than breakfast. I love the start of a new day, the energy, the aroma of bacon crisping away - - dare I say Bloody Mary’s and Mimosas on occasion - - and the ever-classic breakfast sandwich.

Or lunch. Or dinner. By the way, I realized after I devoured this sandwich that feta is one of the many forbidden foods for pregnant women. Beat the egg and yogurt together in a small dish and pour onto a greased pan over medium heat. Fold into the shape of your bread as it cooks.

This breakfast sandwich is S-T-A-C-K-E-D. Full of Mediterranean flavors like feta, red peppers and cucumber. Good enough for dinner, too! I’m a fan of starting my day with a bagel sandwich. Bagels used to be my thing pre-WW days and luckily, companies have hopped on the lower point/calorie bagel train and we’re all invited to hop on!

I had my Canon with me so I decided, hey, why not? I mean, what’s not to love about this sandwich? It’s made with egg whites, Vermont white cheddar, roasted tomatoes, fresh spinach and a basil pesto spread on Ciabatta bread. It’s not complex, but the flavors mesh sooo well together.

Where the draw lies here is in the simplicity and versatility of this open faced sandwich. You can certainly incorporate other garden vegetables or herbs you might already have on hand. Use a different cheese. Or switch up the meat. The possibilities are endless; and this open faced sandwich serves just as an idea to help you devise your own. 1. Place the ricotta cheese in a small mixing bowl. Add the olive oil, dried oregano, salt and pepper. Whip with a fork. 2. Spread the whipped ricotta cheese on the toasted Italian bread.

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