Ok, so this isn't a sweet like my other posts, but it's still a very nice "treat" I make myself when I have the luxury of sleeping in and want to spend a little extra time on my first meal of the day. Not a huge sandwich, but just filling enough :)
Egg and Tomato Open Face English Muffin Sandwich
Serves 1 or 2, depending on how hungry you are.
Ingredients:
Two eggs
One English muffin
5-6 small chunks of cheddar cheese
One small tomato, sliced into round slices
Instructions:
1. Scramble the eggs in a small pan with a little butter.
2. While the eggs are scrambling, lightly toast the English muffin in the toaster.
3. Divide the scrambled eggs evenly amongst the two slices of the English muffin.
4. In the same pan where you scrambled the eggs, grill the tomato slices on each side.
5. Arrange tomato slices evenly ontop of the eggs.
6. Arrange the cheese chunks throughout the top of the eggs and the tomato.
7. Microwave for ~60 seconds or until cheese is just melted.
It's simple, but amazing. I just love the contrast of the tangy cheese and the slightly sourdough flavor of the English muffin, mixed with the slightly smoky, yet sweet juiciness of the grilled tomato slices. This goes great with a fruit smoothie, for a filling and refreshing brunch!
2. While the eggs are scrambling, lightly toast the English muffin in the toaster.
3. Divide the scrambled eggs evenly amongst the two slices of the English muffin.
4. In the same pan where you scrambled the eggs, grill the tomato slices on each side.
5. Arrange tomato slices evenly ontop of the eggs.
6. Arrange the cheese chunks throughout the top of the eggs and the tomato.
7. Microwave for ~60 seconds or until cheese is just melted.
It's simple, but amazing. I just love the contrast of the tangy cheese and the slightly sourdough flavor of the English muffin, mixed with the slightly smoky, yet sweet juiciness of the grilled tomato slices. This goes great with a fruit smoothie, for a filling and refreshing brunch!
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