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Open Faced Egg and Tomato Breakfast Sandwich
Prep: 5 min Cook: 5 min Servings: 1by ShaleeDP1124 recipes>One of my favorite breakfasts! Ingredients
- 1 teaspoon(s) vegetable oil, such as safflower
- 1whole-wheat English muffin, split and toasted
- 2thick tomato slices
- 2 large eggs
- 2 (1 ounce total) thin cheddar slices
- 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.
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