Tomato and Egg Muffin

  • Yield: 2 servings


2 eggs
2 multigrain English muffins, split
1small tomato, sliced thinly
2teaspoons balsamic vinegar


  1. Fry eggs in oiled medium frying pan until cooked as you like them.
  2. Meanwhile, toast muffins.
  3. Divide tomato between two muffin halves; sprinkle the vinegar over, top with eggs, then the remaining muffin halves.

Prep and Cook Time: 10 minutes

Reprinted with permission from Delish Just Four Ingredients Fast! © 2013 by Hearst Communications, Inc.

Nutritional Info *per serving

  • Calories 228
  • Fat 7.3 g
  • Saturated Fat 1.9 g
  • Carbohydrate 24.2 g
  • Fiber 3.9 g
  • Protein 14.5 g