Open-Face Heirloom Tomato Cottage-Cheese Breakfast Sandwiches

Open-face sandwiches leave the top slice behind so the toppings take center stage. Here, toasted English muffins carry garlicky cottage cheese, thick heirloom tomatoes, and a sprinkle of everything seasoning for a farmers-market breakfast that feels both simple and special.

Serves 4 · 10 min prep · 8 min cook

Estimate for one serving

• 360 cal
• 22g protein
• 30g carbs
• 17g fat
• 4g fiber

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Ingredients

• 4 English muffins
• 3 small heirloom tomatoes
• 1 1/2 cups full-fat cottage cheese
• 4 large eggs
• 2 Tbsp everything bagel seasoning
• 3 Tbsp chopped fresh basil or chives
• 2 Tbsp extra-virgin olive oil
• 1/4 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup baby arugula
• 2 Tbsp balsamic glaze

Instructions

1. 1Split and toast the English muffins until golden and crisp. Set aside on a baking sheet.
2. 2Stir the cottage cheese with garlic powder, half the everything seasoning, salt, and most of the chopped herbs until creamy and well combined.
3. 3Slice the heirloom tomatoes into thick rounds and season both sides lightly with salt and pepper.
4. 4Heat a nonstick skillet over medium heat with a drizzle of olive oil. Crack in the eggs and cook to sunny-side up or over-easy, about 3 minutes, until whites are fully set.
5. 5Spread a thick layer of the seasoned cottage cheese on each toasted muffin half.
6. 6Top the cheese with a small handful of arugula, then layer on the seasoned tomato slices.
7. 7Carefully place one cooked egg on each sandwich. Sprinkle the remaining everything seasoning over the egg and tomatoes.
8. 8Finish with a light drizzle of olive oil, the last of the herbs, and a zigzag of balsamic glaze. Serve open-face immediately so the muffin stays crunchy.