1. Heat the olive oil in a non-stick skillet over medium heat. Crack in the eggs and cook them sunny side up or over easy, depending on your preference. I like mine with a slightly runny yolk—extra comforting when you bite into the sandwich.
2. While the eggs cook, toast your bread slices until golden and crisp. This step is key because, trust me, soggy bread is a breakfast bummer.
3. Spread a generous tablespoon of tzatziki sauce on one slice of the toasted bread. This creamy, tangy layer is where the magic starts.
4. Layer the sliced cucumbers and cherry tomatoes on top of the tzatziki. The freshness here adds crunch and brightness—reminds me of those lively dinners where my mom’s simple ingredients danced on the plate.
5. Place the cooked eggs gently over the veggies. Sprinkle the crumbled feta cheese over the eggs while they’re still warm so it softens slightly.
6. Add a pinch of salt and freshly ground black pepper to taste. If you’re using olives, scatter them on now for that salty pop.
7. Top with the second slice of bread, press down gently, and if you want, cut the sandwich in half for easier handling.
8. Serve immediately while the bread is still warm and the eggs are soft. If you’re packing this for later, wrap it tightly to keep everything together.

One tip from my many mornings balancing kids and breakfast: have your veggies pre-sliced or ready to go in the fridge. It saves precious minutes and keeps the morning chaos at bay.