This open faced tomato breakfast sandwich could not get any easier or faster to make in the morning. It has become my new favorite breakfast item I choose to eat in the morning. My teenage daughter tends to agree as well, and to get her to pull away from french toast, pancakes, muffins or cereal is a real breakthrough. I did pull the recipe off the real simple site but substituted ingredients and added my own secret weapon at the end that I think turns it up just a notch. It a great alternative for those looking for a less than hearty breakfast in the morning, which most of my recipes tend to be.
1 English muffin, halved and toasted, olive oil, two tomato slices, 1 hard boiled egg, Parmesan cheese, oregano, sea salt, cracked black pepper and the secret weapon… balsamic glaze.
Halve one English muffin and toast lightly. Place on a cookie sheet and drizzle with olive oil. Add a slice of tomato to each half. Slice hard boiled egg and lay on top of tomato. Sprinkle with Parmesan cheese, followed by salt, pepper and oregano.
Broil 2 minutes or until cheese starts to bubble. (watch closely as your muffins may burn). Drizzle with balsamic glaze.
Balsamic Glaze Recipe – Makes 8 oz. bottle. I use this on everything from this recipe to pizzas, flatbreads, bruschetta, popcorn, etc.
2 C balsamic vinegar and 1/4 C brown sugar. Mix vinegar and brown sugar together in a saucepan over medium heat, stirring constantly until brown sugar dissolves. Turn up the heat and bring to a boil, and then lower to a simmer for about twenty minutes until reduced to about half. The syrup should coat the back of a spoon. Keep in a squeeze bottle in the fridge.