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Under 30 Minutes

Open-Faced Egg and Tomato Sandwich

  • Prep:
  • Total Time:
  • Servings: 2
Open-Faced Egg and Tomato Sandwich

Source: Everyday Food, September 2008


  • 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


  1. 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.

  2. Top each egg with a slice of cheese; cover skillet for 1 minute. Slide one egg onto each muffin; season with salt and pepper.

Reviews (1)

  • abar65 18 Jan, 2009

    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.

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