Tomato and egg muffin

Fried eggs and fresh tomato combine on a toasted muffin for an easy and tasty breakfast.

  • 10 mins cooking
  • Serves 2
  • Print


Tomato and egg muffin
  • cooking-oil spray
  • 2 eggs
  • 2 multigrain english muffins, split
  • 1 small (90g) tomato, sliced thinly
  • 2 teaspoon balsamic vinegar


Tomato and egg muffin
  • 1
    Spray medium frying pan with cooking oil. Fry eggs until cooked as you like.
  • 2
    Meanwhile, toast muffins.
  • 3
    Divide tomato between two muffin halves, sprinkle with vinegar, top with eggs, then remaining muffin halves.

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