It’s not often someone watching their calories gets to indulge in two slices of bread. This recipe offers that opportunity without the guilt.
Cheddar, tomato, and egg sandwiches are filling and tasty. Making them was similar to a toasted-cheese sandwich, as was the dilemma of how to tell when one side was lightly browned. Fortunately, this recipe timed that process.
With homegrown tomatoes available in the summer and early fall, the sandwiches can only get better.
Preparation presented little problem for me unless you count the cloud of cooking spray I created in the kitchen while coating the bread. That was more “butter” than I’ve had near me in 6 months.
Making the sandwiches:
1. Heat a large, nonstick skillet over medium heat. Coat pan with cooking spray. Break 1 egg into a small custard cup; carefully pour egg into pan. Repeat procedure with remaining 3 eggs; cook 3 minutes. Turn eggs over; cook 1 minute.
Note: The custard cup didn’t help me control my eggs. The good news is when they’re in the bread, no one can tell.
2. Place 1 egg on each of 4 bread slices. Thinly slice and arrange 1/2 tomato over each egg; top each with 2 tablespoons cheese and a bread slice.
3. Coat both sides of sandwiches with cooking spray. Place sandwiches in pan; cook over medium-high heat 3 minutes on each side or until bread is toasted and cheese melts. Serve immediately.
The recipe adjusts easily to serving less or more than four.