Open Faced Egg And Tomato Sandwich

Open Faced Egg And Tomato Sandwich
2y+
Bread
The mornings you need something different for breakfast these open faced egg and tomato sandwiches are perfect. These sandwiches are very easy to make and are a wonderful tiffin box recipe. It's loaded with protein, minerals, vitamins, potassium and fiber.
 
Ingredients:
 
Whole wheat English muffin (split and toasted), 2 thick slices of tomato, 1 teaspoon vegetable oil, 2 large eggs, 2 thin slices cheddar, coarse salt and ground pepper.
 
Steps:
 
1. Top each muffin half with tomato; set aside. In a non-stick pan heat oil over medium-low.
 
2. Gently crack eggs into the pan, cook until whites are almost set ( for about 1-2 minutes)
 
3. Top each egg with a slice of cheese; cover the pan for a minute. Slide one egg onto each muffin.
 
4. Season with salt and pepper and serve it with tomato sauce.
 
And your sandwich is ready to eat!