Tomato Breakfast Sandwich


It’s hard to beat a sandwich made with fresh tomatoes when they’re in peak season; juicy slices paired with perfectly crisp bacon and a runny egg yolk amplify it even more.

Tomato Breakfast Sandwich
  • 2 slices thick-cut bacon
  • 1 large egg
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 2 (¾-inch-thick) slices sourdough bread
  • 3 tablespoons prepared honey mustard
  • 2 slices Muenster cheese
  • 2 slices heirloom tomatoes (about ½ inch thick)
  1. Preheat oven to broil.
  2. In a 10-inch cast-iron skillet cook bacon over medium heat until crisp. Remove bacon, and, let drain on paper towels, reserving drippings in skillet.
  3. Gently crack egg into skillet; cover and fry until yolk is set 3 to 4 minutes. Sprinkle egg with salt and pepper to taste; remove from skillet.
  4. Spread honey mustard on one side of each bread slice; add to skillet mustard side up. Cook until bottom of bread is browned about 2 minutes. Remove 1 bread slice from skillet. Place cheese over honey mustard on bread slice in skillet.
  5. Broil on middle rack of oven until cheese is melted about 1 minute. Top with tomato slices; sprinkle with salt and pepper to taste. Add eggs bacon, and remaining bread slice. Serve immediately.