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PREPARATION
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1.
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Preheat oven to 375 degrees F.
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2.
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Split sandwich thins; brush cut sides with 2 teaspoons of the olive oil.
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3.
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Place on baking sheet; toast in oven about 5 minutes or until edges are light brown and crisp.
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4.
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Meanwhile, in a large skillet heat the remaining 2 teaspoons olive oil and the rosemary over medium-high heat.
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5.
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Break eggs, one at a time, into skillet.
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6.
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Cook about 1 minute or until whites are set but yolks are still runny.
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7.
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Break yolks with spatula.
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8.
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Flip eggs; cook on other side until done.
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9.
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Remove from heat.
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10.
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Place the bottom halves of the toasted sandwich thins on four serving plates.
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11.
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Divide spinach among sandwich thins on plates.
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12.
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Top each with two of the tomato slices, an egg, and 1 tablespoon of the feta cheese.
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13.
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Sprinkle with the salt and pepper.
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14.
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Top with the remaining sandwich thin halves.
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