This Mediterranean breakfast sandwich became my go-to when mornings were rushed but I still wanted something fresh and satisfying. I first put these flavors together on a sunny Saturday after a farmers' market run — the aroma of ripe tomatoes and fresh basil made me want to eat breakfast outside. The combination of warm egg, cool avocado slices, tangy crumbled feta and crisp spinach balances textures and flavors so well that this sandwich quickly replaced my usual toast-and-coffee routine. It feels indulgent without being heavy, and it travels well if you need to eat on the go.

I often make a small batch of roasted red peppers and jar them in the fridge so I can add them to this sandwich throughout the week. Family members love how the salty feta cuts through the creaminess of the avocado, and the ciabatta adds a rustic chew that holds up to the egg. Whether you prefer your egg sunny-side up with a runny yolk or scrambled and folded, this combination is forgiving and adaptable — perfect for weeknights when you want a quick, delicious start to the day.

Ingredients

• Ciabatta roll: Choose a small, firm roll (about 4–5 inches). A slightly stale roll toasts beautifully and holds fillings; look for brands labeled "artisan" or from a local bakery for best texture.
• Egg: One large egg, cooked sunny-side up or scrambled. Use pasture-raised or organic if possible for richer yolk color and flavor.
• Avocado: 1/4 of a ripe avocado, thinly sliced. Choose a fruit that yields slightly to gentle pressure for creamy texture without becoming mushy.
• Feta cheese: 2 tablespoons crumbled. Use full-fat block feta for better texture; drain any brine and crumble by hand.
• Fresh spinach: About 1 cup packed (roughly a handful). Baby spinach works best for tenderness and mild flavor.
• Tomato: One slice from a medium-ripe tomato. Heirloom or vine-ripened varieties add sweetness and juiciness.
• Olive oil: A drizzle for cooking — about 1 teaspoon. Extra-virgin olive oil adds Mediterranean aroma.
• Salt and pepper: To taste. Kosher salt and freshly cracked black pepper give the best seasoning control.
• Optional extras: 2 tablespoons sliced olives, 2 tablespoons roasted red peppers, and fresh basil or oregano to finish.

Instructions

Heat the pan: Place a small nonstick or well-seasoned skillet over medium heat and add about 1 teaspoon olive oil. Allow the oil to shimmer but not smoke—this indicates it's at the ideal temperature for eggs (around 275–300°F surface heat in a small pan). Cook the egg: For sunny-side up: crack the egg gently into the pan and reduce heat slightly. Cook 2–3 minutes until whites are set but yolk is still runny; cover briefly for a minute if you prefer the edges set. For scrambled: whisk the egg with a pinch of salt, pour into the pan, and gently fold with a spatula until soft curds form (about 1–2 minutes). Toast the roll: Split the ciabatta and toast face-down in another dry skillet for 1–2 minutes or until golden; alternatively, use a toaster. Light toasting prevents sogginess and adds a pleasant crunch that stands up to juicy tomato. Assemble the bottom layer: On the bottom half of the toasted roll, lay the spinach first (pat dry to avoid moisture), then one slice of tomato. Lightly season the tomato with a pinch of salt to draw out flavor, then add the avocado slices in a single layer. Add egg and cheese: Place the cooked egg on top of the avocado. Immediately sprinkle 2 tablespoons crumbled feta over the egg so it warms slightly and releases aroma; finish with a crack of black pepper. Finish and serve: Add optional sliced olives, roasted red peppers, or torn basil leaves if using. Cap with the top roll half and press gently. Serve warm; if transporting, wrap in parchment and keep upright to prevent sliding.

Storage Tips

Store components separately for best quality: cooked egg in an airtight container for up to 2 days, sliced avocado only if combined with lemon juice and used within 24 hours, and toasted ciabatta in a paper bag to preserve crust. For ready-to-go mornings, pre-toast rolls and refrigerate wrapped in foil; reheat briefly in a 350°F oven for 5 minutes to refresh texture. If you prepare roasted red peppers or slice tomatoes ahead, keep them in sealed containers and drain excess liquid before assembling to avoid sogginess.

Ingredient Substitutions

Swap ciabatta for sourdough, whole-grain roll, or a gluten-free bun if you need a different bread option — adjust toasting time accordingly. Replace feta with goat cheese or a dairy-free crumbly cheese for a similar tang. Use arugula instead of spinach for peppery bite, or replace avocado with smashed white bean spread for a lower-fat, high-fiber option. For a vegan version, substitute the egg with firm scrambled tofu seasoned with turmeric and kala namak and use plant-based feta.

Serving Suggestions

Serve the sandwich with a small side of Greek yogurt mixed with lemon zest and dill, or pair with a fresh melon and mint salad for contrast. For brunch gatherings stack assembled sandwiches on a platter garnished with torn basil and a drizzle of extra-virgin olive oil. Add roasted potatoes or a simple cucumber salad for a fuller plate. Garnish with za'atar or sprinkle smoked paprika on the egg for visual appeal and an extra flavor layer.

Cultural Background

The sandwich borrows Mediterranean building blocks—olive oil, feta, fresh herbs and tomatoes—that are staples across Southern Europe and the Eastern Mediterranean. While not a traditional dish from a single region, it reflects the Mediterranean approach to simple, fresh ingredients combined to highlight texture and seasonality. This kind of open-faced or handheld snack mirrors street-food traditions where sturdy bread carries local flavors and farm-fresh produce.

Seasonal Adaptations

In summer, use peak tomatoes and basil; in cooler months, swap in roasted cherry tomatoes and preserved roasted peppers to keep the sandwich bright. Add lemon zest to avocado in spring for freshness, or fold finely chopped spinach with sautéed mushrooms in autumn for a heartier version. Holiday gatherings welcome a sprinkle of toasted pine nuts or a smear of olive tapenade to elevate the sandwich.

Meal Prep Tips

For weekday prep, toast a batch of rolls and store them in foil, crumble feta into small containers, and pre-slice veggies. Cook eggs fresh in the morning for best texture, or make soft-scrambled eggs in batches and reheat gently in a steam tray or microwave covered for 20–30 seconds. Pack components separately in bento-style boxes for portable breakfasts — assemble just before eating for optimal texture.

Bringing everything together, this Mediterranean breakfast sandwich is a simple but thoughtful way to start the day. It’s adaptable, flavorful and rooted in the joy of good ingredients — give it a spin and make it your own with the optional add-ins that match your pantry and mood.