Open-Faced Egg and Tomato Sandwich
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Everyday Food, September 2008
- Prep Time 5 minutes
- Total Time 10 minutes
- Yield Serves 2
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Ingredients
- 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
Directions
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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.
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Top each egg with a slice of cheese; cover skillet for 1 minute. Slide one egg onto each muffin; season with salt and pepper.
This was fabulous with a ripe, meaty tomato. I've made it since with winter tomatoes and added pesto or fresh basil (whatever I've had on hand) to boost the flavor. Very easy and a wonderful way to highlight great tomatoes.