In a small bowl, combine the Greek yogurt, finely chopped fresh dill, fresh lemon juice, and a pinch of salt and black pepper. Stir well until thoroughly mixed. Set aside.

In a separate small bowl, crack the two large eggs and whisk them lightly with a pinch of salt and pepper until just combined.

Heat 1/2 tablespoon of olive oil in a small non-stick pan over medium-low heat. Once warm, pour in the whisked eggs.

As the eggs begin to set, gently push the cooked edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue cooking until the eggs are mostly set but still slightly soft, about 2-3 minutes.

Add the fresh spinach leaves on top of the eggs in the pan. Continue to cook for another 1-2 minutes, or until the spinach has wilted. Carefully fold the cooked egg and spinach in half or into a shape that will fit your bread.

While the eggs are cooking, toast your two slices of whole-wheat bread to your desired crispness using a toaster or air fryer.

Spread a generous layer of the prepared herbed Greek yogurt spread on one side of each toasted bread slice.

Place the cooked egg and wilted spinach mixture on one slice of bread.

Top with halved cherry tomatoes, thinly sliced red onion, and crumbled feta cheese (if using).

Place the second slice of bread on top, yogurt-side down, to complete your healthy egg sandwich. Serve immediately.