Begin by heating your oven to 190°C (375°F). Split the sandwich thins and arrange them on a baking sheet with the cut sides facing up. Lightly coat the interior surfaces with 1 ½ teaspoons of the olive oil. Toast for approximately 5 minutes, until the edges are golden and crisp.

While the buns are toasting, warm the remaining 1 ½ teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add the minced garlic and chopped fresh herbs, stirring for about 30 seconds until fragrant.

Carefully crack the eggs into the skillet, one at a time. Allow them to cook for about a minute, or until the whites are firm but the yolks remain liquid. Gently break the yolks with your spatula, then flip the eggs and continue cooking until they reach your desired doneness.

To assemble, place the toasted bottom halves of the sandwich thins on three plates. Arrange a layer of fresh spinach on each, followed by two slices of tomato. Place one herb-infused egg on top of the tomato, then sprinkle each with 1 tablespoon of feta cheese, a pinch of sea salt, and a grind of black pepper. Complete the sandwiches with the top halves of the buns and serve immediately.