TOMATO TOMAHTO
TOMATO BREAKFAST SANDWICH
Makes 1
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.
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.
Spread honey mustard on one side of each bread slice; add to skillet mustard side up. Cook until bottom of
