Under 30 Minutes
Open-Faced Egg and Tomato Sandwich
- 1 whole-wheat English muffin, split and toasted
- 2 thick slices tomato
- 1 teaspoon vegetable oil, such as safflower
- 2 large eggs
- 2 thin slices cheddar (1 ounce total)
- Coarse salt and ground pepper
Top each muffin half with tomato; set aside. In a small nonstick skillet, heat oil over medium-low. Gently crack eggs into skillet; cook until whites are almost set, 1 to 2 minutes.
Top each egg with a slice of cheese; cover skillet for 1 minute. Slide one egg onto each muffin; season with salt and pepper.