Egg & Tomato Muffin

Egg and Tomato Sandwich

How can something this delicious be low-cal?! Believe it! This revamped egg and tomato sandwich is total food-porn and I can’t get enough. Perhaps this is the veggie/healthy version of McDonald’s Egg McMuffin (which, don’t worry – still has a place in my foodie-heart!)

Egg Tomato Sandwich Top Shot

What you need:

  • Egg
  • English Muffin (wholewheat is best)
  • Small handful of cherry tomatoes
  • Olive Oil
  • Balsamic Vinegar
  • Salt & Pepper

How to:

  1. Quarter the cherry tomatoes and mix in a bowl with a drizzle of olive oil and a splash of balsamic vinegar.
  2. Poach the egg – if you don’t want to have to deal with the mess of a saucepan, wrap the egg in a small sheet of cling-film (plastic wrap) with a smear of oil. Bring water to the boil in a saucepan, pop the wrapped egg parcel in and turn down the heat.
  3. Lightly toast the english muffin.
  4. Load the tomatoes onto one half of the muffin, top with the poached egg, sprinkle with salt & pepper then top with the other half of the muffin.

Egg Tomato Sandwich Closeup

This makes a fantastic breakfast, brunch or lunch dish. If it’s not quite filling enough, you can make each half of the muffin into an open-sandwich; eggs benedict-style!

Happy Eating!

xoxo V.

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