Open-Faced Egg and Tomato Sandwich

Prep Time:
5 mins
Total Time:
10 mins

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


  • 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.

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