Open Faced Egg And Tomato Sandwich
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.
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.
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!