This Mediterranean breakfast sandwich has become my weekday morning hero. I first put these flavors together on a rushed Monday when the farmers market had the most perfect tomatoes and basil. I wanted something bright, filling, and fast: a sandwich that felt gourmet but came together in under 10 minutes. The contrast of warm, runny egg yolk with cool avocado and crumbly feta is what makes it memorable. Every bite delivers a balance of creaminess, saline tang, and fresh green notes that wakes up the palate without weighing you down.

I make this when I need something portable for breakfast on the go, or when family members ask for a simple but special weekend treat. It is forgiving with ingredients and can easily be scaled for a brunch crowd. The textures are a highlight the chewy golden ciabatta gives way to leafy spinach, a soft egg, and the satisfying crumble of feta. This sandwich saved more than one busy morning and quickly became the recipe I reach for when I want to feel nourished and a little indulgent at the same time.

Ingredients

• Ciabatta roll: Use one medium ciabatta roll, about 4 to 5 ounces. Look for a crusty exterior and airy crumb. If buying packaged, choose a bakery-style roll for better texture.
• Egg: One large egg, cooked sunny-side up or scrambled. A farm-fresh or pasture-raised egg offers deeper yolk color and flavor.
• Avocado: One quarter of a ripe avocado, sliced. Choose an avocado that yields slightly to gentle pressure but is not mushy for clean slices.
• Feta cheese: Two tablespoons crumbled. Look for block feta in brine for fresh flavor; drain and crumble for best texture.
• Fresh spinach: One generous handful, roughly one cup loosely packed. Baby spinach works well for tenderness; rinse and dry thoroughly.
• Tomato: One slice, about 1/4 inch thick. A vine-ripe or heirloom tomato adds sweetness and acidity; pat dry to prevent sogginess.
• Salt and pepper: To taste. Use flaky sea salt or kosher salt and freshly cracked black pepper for the best finish.
• Olive oil: For cooking, about 1 teaspoon. Use extra virgin olive oil for flavor when cooking the egg and for a light drizzle if desired.
• Optional additions: Sliced olives, roasted red peppers, fresh basil or oregano. Add one to two tablespoons of jarred roasted peppers or one tablespoon chopped olives for extra depth.

Instructions

Heat the pan: Place a small nonstick or stainless-steel skillet over medium heat and add about 1 teaspoon of extra virgin olive oil. Allow the oil to warm for 30 to 45 seconds until it shimmers but does not smoke. A properly heated skillet ensures even cooking and prevents sticking. Cook the egg: Crack one large egg into the skillet. For sunny-side up, reduce heat to medium-low and cover the pan for 2 to 3 minutes until the white is set and the yolk is still runny. For scrambled, whisk the egg with a pinch of salt, pour into the skillet, and gently fold with a spatula for about 45 to 60 seconds until softly set. Season with salt and freshly ground black pepper. Toast the roll: Split the ciabatta and lightly toast both halves in a toaster or under a broiler for 60 to 90 seconds until edges are golden. Toasting provides structure so the sandwich does not become soggy and adds a pleasant crunch against the soft interior. Layer the base: On the bottom half of the toasted roll lay the fresh spinach first to create a moisture barrier. Add the tomato slice next, then arrange the avocado slices so they sit evenly across the surface. Lightly season the avocado and tomato with a pinch of salt to enhance their flavors. Assemble and finish: Place the cooked egg on top of the avocado and sprinkle with 2 tablespoons of crumbled feta cheese. Add optional sliced olives, roasted red peppers, or torn fresh basil or oregano leaves. Top with the upper half of the roll and press gently to compact the fillings. Serve immediately while warm and the egg is still soft.

Storage Tips

Store ingredients separately for best quality. Keep cooked eggs in an airtight container in the refrigerator for up to two days. Avocado slices brown quickly; to delay discoloration gently squeeze a few drops of lemon juice over the surface and wrap tightly in plastic wrap or store in a shallow container with the pit when possible. Toasted ciabatta will soften in the fridge, so store the roll at room temperature and toast again briefly before assembly. Leftover fillings can be refrigerated up to 48 hours and reheated gently in a skillet over low heat until warmed through.

Ingredient Substitutions

If you need to avoid gluten, swap ciabatta for a certified gluten free roll or use a sturdy lettuce wrap for a low-carb option. To make this dairy free, skip the feta and use a sprinkle of toasted pine nuts or a smear of smashed chickpeas for texture. For a vegan version, replace the egg with a chickpea flour scramble or thin slices of pan-seared tofu seasoned with turmeric and kala namak to mimic eggy flavor. Use hummus instead of olive oil for added creaminess and savory depth.

Serving Suggestions

Serve with a simple side salad of cucumber, red onion, lemon and olive oil for a light brunch. A fruit salad of citrus segments complements the salty feta and avocado. For a heartier meal, pair the sandwich with roasted baby potatoes tossed in rosemary or a bowl of warm lentil soup. Garnish with torn basil or a sprinkle of dried oregano and offer lemon wedges for guests who prefer a brighter finish.

Cultural Background

This sandwich borrows from coastal Mediterranean flavors where fresh produce, olive oil, cheese, and eggs are staples. The combination of creamy avocado is a more modern addition that plays beautifully with traditional elements like feta and olive oil. Throughout the Mediterranean region, similar breakfasts often feature bread topped with fresh vegetables and cheese, from Greek dakos to Turkish egg and cheese plates. This sandwich channels that spirit into a portable, contemporary format.

Seasonal Adaptations

Adjust the produce by season. In summer use heirloom tomatoes and fresh oregano for peak brightness. In cooler months, add roasted red peppers and baby arugula for peppery warmth. Swap avocado for thinly sliced roasted squash in autumn for an earthy twist. Fresh herbs like basil work best in summer while dried oregano or a small sprinkle of zaatar can add complexity in winter.

Meal Prep Tips

Prepare components ahead: crumble feta and store in a small container, wash and spin-dry spinach, slice tomato and keep dry on paper towels, and portion avocado just before serving. Cook eggs to order but if pressed for time poach or fry several eggs and hold in a warm oven at 200 degrees Fahrenheit for up to 20 minutes. Pack components separately for lunch boxes and assemble at lunchtime for maximum freshness and texture.

This sandwich is a small ritual of pleasant contrasts. It proves that simple, fresh ingredients handled with care can create something that feels both everyday and special. I hope it becomes one of your go-to starts to the day, whether for a solitary weekday breakfast or a lively weekend spread.