origin: Traditional (National&Religious)
This baby spinach sandwich usually eaten for a late breakfast, but lunch and dinner are fair game too. Use a cast iron or non-stick skillet for this if you have one. Set a medium skillet over medium-high heat. Add 1 tablespoon olive oil to the pan and tilt it to coat the bottom. Add the baby spinach to the pan, salt and garlic. Use tongs to turn the greens in the pan until they begin to wilt, this will happen in 30 seconds. Move the spinach greens from the pan. Add some drop of oil and crack the egg. Cook the egg to your liking: sunny side up, over easy, or over hard. For sunny side up, I set a lid on top of the pan (or invert a second skillet over it) to expedite the cooking process.
Once the egg is cooked, lay the spinach on the toast, top with the egg, finish with a pinch of salt and crack of black pepper. Cover with top halves of rolls and serve hot.
Tips: If you like lightly brush the roll with olive oil and broil until toasted and lightly browned. Optionally spread cut sides of rolls evenly with cream cheese spread.