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Eggs and Tomato Breakfast Melts Recipe

Eggs and Tomato Breakfast Melts
Eggs and Tomato Breakfast Melts
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Eggs and Tomato Breakfast Melts Recipe

Eggs and Tomato Breakfast Melts

’m in love with these easy open faced breakfast sandwiches made on a whole wheat English muffin with egg whites and scallions, then topped with heirloom tomatoes and melted cheese – mmm!

 

Tomatoes, eggs and scallions are always a winning combination for me – especially now when summer tomatoes are at their sweetest! If you can’t find heirloom tomatoes, red grape tomatoes or cherry tomatoes would be just as great.

Ingredients

2 whole grain English muffins, split

1 teaspoon olive oil

8 egg whites, whisked

4 scallions, finely chopped

kosher salt, to taste

black pepper, to taste

2 oz (about 1/2 cup) reduced-fat Mexican cheese blend, grated

1/2 cup grape or cherry heirloom tomatoes, quartered

 

Instructions

Preheat the broiler on high. Place muffins, cut side up, on a baking sheet and broil for 2 minutes or until beginning to lightly brown on edges. (Or you can do this in your toaster oven)

Heat a medium skillet on medium heat. Add oil and sauté 3 of the scallions about 2 to 3 minutes. Add the egg whites, season with salt and pepper and cook, mixing with a wooden spoon until cooked through. Divide on toasted muffins and top with tomatoes, cheese and remaining scallions. Broil for 1 to 1 1/2 minutes or until cheese has melted, careful not to burn.

 

Keywords: Eggs and Tomato Breakfast Melts

Written by antoine

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