OPEN-FACED EGG, TOMATO, AND CHEESE SANDWICHES

Breakfast sandwiches...I never really saw the appeal, but then I haven’t been wild about eggs until recently. Now an egg on toast sounds cozy and lovely to me—for dinner. An egg on toast with mustard, melted cheddar, and tomato sounds even better. You probably don’t even need a recipe for that, but it wouldn’t have occurred to me without this post from Everybody Likes Sandwiches via Poppytalk. I had some fat sourdough English muffins from a neighborhood restaurant, La Grande Orange, each half just the right size to hold a slice of tomato and an egg comfortably (suddenly this breakfast sandwich thing is making sense). A quick egg-frying and broiler-toasting later, and you’ve got a crispy-gooey delight for any time of day. The cheese that oozes off the bread and browns on the baking sheet is my favorite part. I also love the way the egg yolks get just a little more solid in the oven—still soft, but more gelatinous and less runny. Throw some salad or roasted asparagus on the side and peel an orange to round out your lazy dinner.

1 large tomato, thickly sliced
2 large, thick slices of rustic bread or 2 sturdy split English muffins
2-4 thick slices sharp cheddar cheese (or whatever cheese you prefer, as long as it melts well—Edam and Harvati are also good options)
Dijon mustard to taste
Butter
2-4 large eggs
Salt and pepper to taste

1. Preheat the broiler.

2. Run the bread under the broiler for a few minutes until lightly toasted (sometimes I find it easier to just use a toaster for this).

3. Place the bread on a baking sheet. Spread mustard over the bread, then add the tomatoes and cheese (enough to cover the whole surface of the bread). Place under the broiler for a couple of minutes, just until cheese is melted.

4. Heat a large, heavy skillet over medium-low heat. Add enough butter (1 tablespoon or less) to just coat the bottom of the pan when it melts. When the butter starts to bubble, crack in the eggs and cook until whites are set on the bottom.

5. Slide the eggs on top of the toast (one per English muffin, or one to two per slice of bread depending on the size) and sprinkle with salt and pepper. Return to the broiler for 30 seconds or so, just until the top of the white is fully set and the yolk appears cloudy (or go for a full minute if you want your yolks solid).

Serves: 2
Time: 15 minutes

Leftover potential: No. Eat immediately and make more later.