Simple and wholesome ingredients come together to make a quick, portable breakfast sandwich. 


Spray mug, small dessert bowl, ramekin or custard cup with cooking spray. Sprinkle a few grains of salt into bottom of container. (Salt attracts microwave energy and helps cook eggs evenly)

Crack the eggs into container. Whisk with a fork for 20 seconds; stir in salt and pepper. Cover with microwavable plastic wrap, pulling back small area for venting. Cook in the microwave for 1 minute or until set. 

Slide the egg on the bottom half of the toasted English muffin. Top with tomato and cheese. Microwave for 30 seconds or until cheese is melted. Top with remaining English muffin half. 

Tip: For extra protein, add a slice of ham, cooked bacon or turkey to the sandwich.

Brought to you by: Egg Farmers of Ontario