Put a Greek Spin on Your Morning Sandwich

This colorful, protein-packed sandwich will give you a head start on your day.

Spanakopita for breakfast? Yes, please! Jason Donnelly/TCA

Traditional spanakopita gets a morning twist in these tasty breakfast sandwiches. Wilted spinach and arugula add color, while a fried egg adds a boost of protein. If you prefer a runnier egg yolk, you can keep it intact (just be careful when you flip it!).

Spanakopita Breakfast Sandwiches

Active Time: 25 minutes Total Time: 25 minutes

Serves 4

• 2 tablespoons extra-virgin olive oil, divided
• 4 large eggs
• 1/4 cup finely chopped onion
• 1 (5-ounce) package baby spinach
• 3 cups arugula
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground pepper
• 1/8 teaspoon salt
• 4 whole-wheat English muffins, split and toasted
• 4 tablespoons crumbled feta cheese

Heat 1 tablespoon oil in a large skillet over medium heat. Break eggs, one at a time, into the pan. Cook until the whites are set but the yolks are still runny, 1 to 2 minutes. Break the yolks with a spatula. Flip the eggs and cook until just done, about 1 minute more. Transfer to a plate and cover to keep warm.