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Home » Recipes » Open Faced Egg and Tomato Breakfast Sandwich

Open Faced Egg and Tomato Breakfast Sandwich Recipe

Name: Open Faced Egg and Tomato Breakfast Sandwich
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
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

by ShaleeDP

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1 vote | 1764 views

0 reviews | 1 comment

One of my favorite breakfasts!

Prep time: 5 minutes

Cook time: 5 minutes

Quick and Easy

American

Ingredients

Cost per recipe $1.10 view details

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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Amount Per Recipe	%DV
Recipe Size 204g
Calories 378
Calories from Fat 254	67%
Total Fat 28.69g	36%
Saturated Fat 15.03g	60%
Trans Fat 0.0g
Cholesterol 476mg	159%
Sodium 493mg	21%
Potassium 304mg	9%
Total Carbs 3.41g	1%
Dietary Fiber 0.6g	2%
Sugars 2.35g	2%
Protein 26.95g	43%

Open Faced Egg and Tomato Breakfast Sandwich Recipe

Ingredients