OPEN FACED BREAKFAST SANDWICH

SERVES: 3

TIME: 23 MINUTES

CALORIES 194

PROTEIN 11

CARBS 15

FATS 9

FIBRE 2

INGREDIENTS

1⁄2 tablespoon olive oil

1⁄2 clove garlic, minced

25 grams sun-dried tomatoes (not packed in oil), chopped

3 large eggs

25 grams low-fat feta cheese

Coarse rock salt and freshly ground black pepper

3 slices wholegrain bread, toasted

Fresh chopped parsley (optional)

INSTRUCTIONS

In a large non-stick pan, heat the oil over medium low heat.

Add the garlic and sun dried tomatoes and cook stirring for 1-3 minutes or until the garlic is fragrant and translucent.

Crack the eggs evenly around the pan and sprinkle with feta, salt, and pepper.

Cover and cook undisturbed until the eggs are cooked to your liking.

Jiggling the pan slightly will allow you to check the yolks - runny yolks will move, fully cooked yolks will be firm.

Transfer each egg along with some of the tomato and garlic, to a piece of toast and sprinkle with parsley if desired.