Ingredients for - Open-Faced Egg and Tomato Sandwich
1.
1 tsp. vegetable oil
2.
1 whole-wheat English muffin
3.
2 thick tomato slices
5.
2 thin cheddar slices
How to cook deliciously - Open-Faced Egg and Tomato Sandwich
1 . Stage
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.
2 . Stage
Top each egg with a slice of cheese; cover skillet for 1 minute. Slide one egg onto each muffin; season with salt and pepper.
Recipe information
Cooking:
5 min.
Servings per container:
2
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