No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Egg-and-Tomato Breakfast Sandwich To Go

This recipe calls for cheddar cheese, but you can switch in any favorite. Add a few strips of cooked bacon if you wish.

  • Prep:
  • Total Time:
  • Yield: Makes 1
Egg-and-Tomato Breakfast Sandwich To Go

Photography: Jonathan Lovekin

Source: Martha Stewart Living, May 2012


  • 1 piece (6 inches long) baguette
  • 2 slices cheddar cheese
  • 2 large eggs
  • 1 teaspoon butter
  • Coarse salt and freshly ground pepper
  • 2 large tomato slices
  • 1/4 cup fresh basil leaves


  1. Preheat oven to 350 degrees. Cut bread horizontally. Lightly toast in oven, cut sides up. Top with cheese (1 slice on each side), and continue to cook in oven until cheese melts, 1 to 2 minutes. Meanwhile, fry eggs in butter; season with salt and pepper.

  2. Place eggs on bottom half of bread. Top with tomatoes and basil. Sandwich with top bread half, and press down slightly. Wrap tightly in parchment.

Reviews (3)

  • Paul W 29 Jan, 2014

    I have this same recipe made on fresh croissants. The simply combination of tomato, cheese and basil is unbelievably more-ish. Throw in the eggs and it is a breakfast to kill for.

  • albertocantor 1 Aug, 2013


  • dharteveld 3 Mar, 2013

    Makes me wish every meal was breakfast. Now if only if we could train the dog to make it so I could just stay in bed with the paper...

Related Topics