Ingredients:

  • 2 ciabatta rolls (approx. 4 oz / 115g each)
  • 2 tbsp (30ml) extra virgin olive oil
  • 4 large eggs
  • 1/4 cup (30g) crumbled feta cheese
  • 1 cup (30g) fresh baby spinach
  • 2 tbsp (30g) chopped sun-dried tomatoes (packed in oil)
  • 1/2 tsp (3g) dried oregano
  • 1 pinch (1g) black pepper
  • 2 tbsp (30g) hummus or basil pesto

Instructions:

  1. Prep the mix. Whisk the eggs in a bowl with the dried oregano and black pepper. Roughly chop the sun dried tomatoes if they are whole. Note: Whisking well incorporates air for fluffier eggs
  2. Toast the bread. Heat 1 tbsp (15ml) of olive oil over medium heat. Place the bread face down and press lightly until the surface is golden brown and smells nutty (about 2 mins). Remove and set aside.
  3. Start the eggs. Add the remaining olive oil to the pan. Pour in the eggs and let them set for 30 seconds.
  4. Fold the eggs. Gently push the eggs toward the center to create large, soft folds.
  5. Add the fillings. When the eggs are 80% cooked (still slightly glossy), scatter the spinach, sun dried tomatoes, and crumbled feta across the top.
  6. Apply the spread. Spread a thick layer of hummus or pesto on the toasted side of the bread.
  7. Assemble the sandwich. Slide the egg and feta mixture directly from the pan onto the base.
  8. Final press. Close the sandwich and press down slightly to meld the ingredients.