2 Servings 5 min Cook
1 Muffin English Muffins
2 Slice, medium (1/4" thick) Tomatoes
1 Tsp Vegetable Oil
2 Extra large Egg
2 Slice (1 oz) Cheddar Cheese
1 Dash Salt
1 Dash Pepper
Toast english muffin.
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, about 1 to 2 minutes.
Top each egg with a slice of cheese; cover skillet for 1 minute.
Slide one egg onto each muffin; season with salt and pepper.