Open-Face Heirloom Tomato & Corn Relish Egg Melts

Open-face melts invite a leisurely brunch fork-and-knife moment instead of a handheld rush. Heirloom tomato and sweet corn relish crown toasted English muffins with melted cheddar and eggs for peak summer brightness.

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 380 cal
• 20g protein
• 32g carbs
• 20g fat
• 4g fiber

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Ingredients

• 4 English muffins
• 4 large eggs
• 1 large heirloom tomato
• 1 cup fresh sweet corn kernels
• 1 cup shredded sharp cheddar
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 2 green onions
• 1 tbsp fresh lime juice
• 1/2 tsp chili powder
• 1 tbsp butter
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp olive oil

Instructions

1. 1Split and toast the English muffins until golden; keep them warm.
2. 2Dice the heirloom tomato and thinly slice the green onions.
3. 3In a small bowl combine the corn kernels, diced tomato, most of the green onions, lime juice, chili powder, salt, and olive oil to make a quick relish; set aside.
4. 4Stir mayonnaise and Dijon together and spread lightly on the cut sides of each toasted muffin.
5. 5Melt butter in a nonstick skillet over medium heat.
6. 6Crack the eggs into the skillet, season with salt and pepper, and cook sunny-side up or over-easy until whites are fully set but yolks remain runny.
7. 7Place the muffin halves on a sheet pan, top each with an egg, then sprinkle cheddar evenly over the eggs.
8. 8Broil on high for 1 to 2 minutes until the cheese is melted and bubbling with light brown spots; watch closely.
9. 9Remove from the oven and spoon the tomato-corn relish generously over each melt.
10. 10Scatter the remaining green onions on top.
11. 11Serve open-face immediately while the cheese is still stretchy and the muffin edges are crisp.