Poached Egg & Tomato Sandwich

Sadly, I am not with my mom for Mother's Day this year. However, I bought a rose, made a beautiful breakfast that my mom would have loved, and thought of her and all of the amazing things she has done for me over the years.

This recipe is an incredible way to start your day, and a good one to share with visitors because it is so easy to make. Heck with spending too much time in the kitchen! Wow your loved one with this healthy and quick breakfast treat.

Serves: 2

Ingredients: 

4 eggs

2 Whole-grain English muffins, split

2 teaspoons butter

1/4 cup cherry tomatoes, sliced (or 4 slices of a medium tomato)

2 Tablespoons sharp white cheddar cheese, freshly grated

Dash sea salt

Pepper, freshly grated, to taste

Directions: 

1. Boil approximately 6 - 8 cups of water in a medium sauce pan. Carefully drop each egg into boiling water. Turn off the heat, cover the pan, and let eggs sit for approximately 5 minutes.

2. Meanwhile, toast English muffins. Divide and spread butter on each muffin half.

3. Place fresh tomatoes on each muffin. Top tomatoes with a thin layer of cheese.

4. With a slotted spoon, ladle a poached egg on each muffin half. Sprinkle with a dash a sea salt and fresh pepper.