Egg and Tomato Breakfast Sandwich with Herb Mayo

If your first human interaction of the day is with a fast-food drive-thru intercom, you’re off to a bad start, eat this instead.

You’ll avoid the grease trap, fill up on fiber and even sneak in some vegetables before noon. Go you!

Recipe from: A Man, A Pan, A Plan: 100 Delicious & Nutritious One-Pan Recipes You Can Make Right Now! 

Photography by: Mitch Mandel.

Reprinted from A Man, A Pan, A Plan by Paul Kita. Copyright ©2017 by Paul Kita. By permission of Rodale Books, a division of Penguin Random House LLC. Available wherever books are sold.

Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 1 sandwich
Difficulty: Easy


  • 1 Tbsp mayonnaise
  • 1 Tbsp chopped fresh herbs (basil, rosemary, oregano and/or thyme)
  • 1 Tbsp butter
  • 1 whole-wheat English muffin, split
  • 1 large egg
  • 1 slice large tomato, ½" thick


  1. In small bowl, mix the mayo and the herbs. Set aside.
  2. In a medium Swiss Diamond Nonstick Pan over medium heat, melt half the butter. Add the 2 halves of the English muffin, cut side down. Toast until golden brown, 2 to 4 minutes. Transfer the muffin halves to a plate and spread the mayo on 1 muffin half.
  3. In the same pan, add the remaining butter and swirl to coat. Add the egg and the tomato on separate sides of the pan. Season the tomato with salt and pepper. Cook the egg to your liking, about 1 minute per side of over easy, 2 minutes for over hard.
  4. Flip the tomato when you flip the egg. On the muffin with the mayo, add the tomato and egg. Close the sandwich.
  5. Chow down.