You make think eating an egg salad sandwich for breakfast is odd, but this one keeps me fueled well into the day, and it’s healthy to boot. Enjoy it any time you like.

1 extra large egg, boiled and finely chopped
2 tsp plain 2% low-fat Greek yogurt
2 slices 100% whole wheat bread, toasted
2 slices fresh tomato
1 small handful fresh baby spinach
salt & pepper to taste

1. In a small bowl, mix together the diced egg and yogurt. Add a bit of salt and pepper.
2. Spread the egg mixture on one slice of bread, then top with the tomato, spinach, and other slice of bread.
3. Enjoy immediately.

Servings: 1