Call me crazy, but last night in bed, I was thinking about what I’d have for breakfast the next day. I’ve really been liking the breakfast sandwiches as of late, as sometimes I need a switch from my scrambled eggs and oatmeal. I knew I had some goat cheese in the fridge that needed to be used, so that’s what inspired this recipe. They are all amazing flavors together, and if you’re a fan of Greek food, you’ll love this! A great way to start your morning. Only took me about 7 minutes to make!
Mediterranean Breakfast Sandwich
Makes 1 serving
2 slices sprouted bread or gluten free bread, toasted (I used Udi’s Gluten Free Millet Chia bread)
1 Tbsp low fat soft goat cheese
1 slice ripe tomato
3-4 slices cucumber
Mixed greens or spinach
Pinch dried basil
Pinch sea salt & pepper
Dash balsamic vinegar
* Note: I didn’t have any on hand, but jarred roasted red peppers would also be amazing in this sandwich!
Heat a medium skillet over low to medium heat. Spray with cooking spray or brush with coconut oil. Cook egg sunny side up, or over easy (my fave) until medium soft or as desired. Meanwhile, pop toast in toaster. Once toast is done, assemble sandwich. Spread goat cheese on one side of the bread, layer on tomato and cucumber and sprinkle with salt and basil. Drizzle on about 1 tsp balsamic vinegar. Place lettuce on last. On opposite side of bread, place egg. Put it all together and voila, a delicious breakfast sandwich!
Nutrition (entire sandwich) Calories: 265 Fat: 11 g Carbs: 30 g Fiber: 6.3 g Sugars: 3.5 g Sodium: 350 mg Protein: 14 g