Open-Faced Egg and Tomato Sandwich

49 Ratings
  • 5 8
  • 4 13
  • 3 17
  • 2 8
  • 1 3

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

Everyday Food, September 2008

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Read the full recipe after the video.

Recipe Summary

prep:
5 mins
total:
10 mins
Servings:
2
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Ingredients

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.

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  • 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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Reviews (1)

49 Ratings
  • 5 8
  • 4 13
  • 3 17
  • 2 8
  • 1 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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