Healthy Recipes Mealtime Breakfast & Brunch Breakfast Sandwich Spanakopita Breakfast Sandwiches 4.5 (2) 1 Review 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. We break the egg yolk here, but you can keep it intact if you prefer a runnier one (just be careful when you flip it!). By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on April 19, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is the senior nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Jason Donnelly Active Time: 25 mins Total Time: 25 mins Servings: 4 Nutrition Profile: Nut-Free Healthy Pregnancy Soy-Free Vegetarian High-Protein Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 tablespoons extra-virgin olive oil, divided 4 large eggs ¼ cup finely chopped onion 1 (5 ounce) package baby spinach 3 cups arugula 1 tablespoon chopped fresh dill ½ teaspoon garlic powder ¼ teaspoon ground pepper ⅛ teaspoon salt 4 whole-wheat English muffins, split and toasted 4 tablespoons crumbled feta cheese Directions 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. Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring often, until softened, about 1 minute. Add spinach and arugula in batches and cook, stirring, until wilted, about 4 minutes. Add dill, garlic powder, pepper and salt; cook, stirring, for 1 minute more. To assemble sandwiches, place the eggs on the bottom halves of the English muffins. Top each with ¼ cup of the spinach mixture, then sprinkle with 1 tablespoon feta (reserve excess spinach mixture for another use). Serve topped with the remaining muffin halves. Originally appeared: EatingWell.com, September 2021 Save Rate Print Nutrition Facts (per serving) 308 Calories 15g Fat 31g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 sandwich Calories 308 % Daily Value * Total Carbohydrate 31g 11% Dietary Fiber 6g 21% Total Sugars 7g Protein 15g 30% Total Fat 15g 19% Saturated Fat 4g 20% Cholesterol 194mg 65% Vitamin A 2974IU 59% Sodium 502mg 22% Potassium 291mg 6% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.