Crispy Egg Heirloom Tomato Breakfast Sandwiches

Heirloom tomatoes, prized for vivid color and deep summer flavor, elevate the classic breakfast sandwich. Crispy-edged eggs, fresh mozzarella, and a drizzle of hot honey land on toasted English muffins for a bright morning bite.

Serves 4 · 12 min prep · 8 min cook

Estimate for one serving

• 445 cal
• 20g protein
• 38g carbs
• 24g fat
• 4g fiber

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Ingredients

• 4 English muffins
• 4 large eggs
• 2 large heirloom tomatoes
• 4 oz fresh mozzarella
• 1/2 cup fresh basil leaves
• 3 tbsp mayonnaise
• 2 tbsp hot honey
• 2 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup baby arugula

Instructions

1. 1Split and toast the English muffins until golden and crisp. Keep them warm.
2. 2Slice the heirloom tomatoes into thick rounds and season both sides lightly with salt and pepper so they release a little juice.
3. 3Tear or slice the fresh mozzarella into pieces that will fit the muffins.
4. 4Heat olive oil in a large nonstick skillet over medium-high heat. Crack in the eggs and cook until the edges are shatter-crisp and golden while yolks stay runny, about 3 minutes. Season the eggs with salt.
5. 5Stir the mayonnaise with a little hot honey in a small bowl to make a quick spicy-sweet spread.
6. 6Spread the hot-honey mayo on both cut sides of each toasted muffin.
7. 7Layer baby arugula, a seasoned tomato slice, mozzarella, and torn basil on the bottom halves.
8. 8Top each stack with a crispy egg, then drizzle a little more hot honey over the yolk. Cap with the muffin tops and press gently.
9. 9Serve at once so the egg yolk can mingle with the tomato juices when bitten. Perfect grab-and-go for back-to-school mornings.