Open-Faced Egg and Tomato Sandwich

Name: Open-Faced Egg and Tomato Sandwich
Prep time: 5 min
Total time: 10 min
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

49 Ratings
1 Review

Thick slices of tomato give this healthy breakfast a hint of sweetness.

Everyday Food, September 2008

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Recipe Summary

total:

10 mins

prep:

5 mins

Servings:

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

Step 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.

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Step 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)

49 Ratings

5 star values: 8
4 star values: 13
3 star values: 17
2 star values: 8
1 star values: 3

Martha Stewart Member

01/18/2009

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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Open-Faced Egg and Tomato Sandwich

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Open-Faced Egg and Tomato Sandwich

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Open-Faced Egg and Tomato Sandwich

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Open-Faced Egg and Tomato Sandwich