Food & Cooking Recipes Breakfast & Brunch Recipes Open-Faced Egg and Tomato Sandwich 3.3 (49) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 10 mins Servings: 2 Thick slices of tomato give this healthy breakfast a hint of sweetness. 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 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. Top each egg with a slice of cheese; cover skillet for 1 minute. Slide one egg onto each muffin; season with salt and pepper. Rate it Print