Food & Cooking Recipes Breakfast & Brunch Recipes Egg-and-Tomato Breakfast Sandwich To Go 3.3 (91) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: Jonathan Lovekin Prep Time: 10 mins Total Time: 10 mins Yield: 1 This recipe calls for cheddar cheese, but you can switch in any favorite. Add a few strips of cooked bacon if you wish. Ingredients 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 ¼ cup fresh basil leaves Directions 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. 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. Print