Ingredients:
• 4 multigrain bread slices
• Olive oil
• 1tbsp fresh rosemary or ½ tsp dried rosemary, crushed
• 4 eggs
• 2 cups fresh baby spinach leaves
• 1 medium tomato, cut into eight thin slices
• 4tbsp feta cheese
• Salt, to taste
• Freshly ground black pepper, to taste

Method:
Preheat oven to 175°C. Split sandwich slices; brush one side with olive oil. Place on rimmed baking sheet; toast in oven about five minutes or until edges are light brown and crisp.

Meanwhile, in a large skillet heat some olive oil and the rosemary over medium-high heat. Break eggs, one at a time, into skillet. Cook for about a minute or until whites are set but yolks are still runny. Break yolks with spatula. Flip eggs; cook on the other side until done. Remove from heat.

Place the bottom halves of the toasted slices on serving plates. Divide spinach among the slices. Top each with two tomato slices, an egg and a tablespoon of the feta cheese. Sprinkle with salt and pepper. Top with the remaining slices and serve.