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Receta Open Faced Egg and Tomato Breakfast Sandwich
by ShaleeDP

Open Faced Egg and Tomato Breakfast Sandwich

One of my favorite breakfasts!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • 1 teaspoon(s) vegetable oil, such as safflower
  • 1whole-wheat English muffin, split and toasted
  • 2thick tomato slices
  • 2 large eggs
  • 2 (1 ounce total) thin cheddar slices
  • Coarse salt and ground pepper

Direcciones

  1. 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. Top each egg with a slice of cheese; cover skillet for 1 minute. Slide one egg onto each muffin; season with salt and pepper.