Reviews (1) Add Rating & Review 49 Ratings 5 star values: 8 4 star values: 13 3 star values: 17 2 star values: 8 1 star values: 3 Martha Stewart Member Rating: Unrated 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.
Back to Open-Faced Egg and Tomato Sandwich All Reviews for Open-Faced Egg and Tomato Sandwich - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 5 mins total: 10 mins Servings: 2 med103954_0908_egg_sandw.jpg
Ingredients Ingredient Checklist 1 whole-wheat English muffin, split and toasted 2 thick slices tomato 1 teaspoon vegetable oil, such as safflower 2 large eggs 2 thin slices cheddar (1 ounce total) Coarse salt and ground pepper
Gallery Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 10 mins Servings: 2 med103954_0908_egg_sandw.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 10 mins Servings: 2
Recipe Summary
prep: 5 mins total: 10 mins
Servings: 2
prep: 5 mins
total: 10 mins
prep:
5 mins
total:
10 mins
Servings: 2
2
med103954_0908_egg_sandw.jpg
med103954_0908_egg_sandw.jpg
Ingredients
Ingredients
- 1 whole-wheat English muffin, split and toasted 2 thick slices tomato 1 teaspoon vegetable oil, such as safflower 2 large eggs 2 thin slices cheddar (1 ounce total) 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.
Reviews (1)
Add Rating & Review 49 Ratings 5 star values: 8 4 star values: 13 3 star values: 17 2 star values: 8 1 star values: 3
Martha Stewart Member Rating: Unrated 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.
Reviews (1)
Add Rating & Review 49 Ratings 5 star values: 8 4 star values: 13 3 star values: 17 2 star values: 8 1 star values: 3
Add Rating & Review
49 Ratings 5 star values: 8 4 star values: 13 3 star values: 17 2 star values: 8 1 star values: 3
49 Ratings 5 star values: 8 4 star values: 13 3 star values: 17 2 star values: 8 1 star values: 3
49 Ratings 5 star values: 8 4 star values: 13 3 star values: 17 2 star values: 8 1 star values: 3
5 star values: 8 4 star values: 13 3 star values: 17 2 star values: 8 1 star values: 3
Martha Stewart Member Rating: Unrated 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.Martha Stewart Member
Rating: Unrated 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.
Rating: Unrated
All Reviews for Open-Faced Egg and Tomato Sandwich
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Open-Faced Egg and Tomato Sandwich
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
