This open-faced tomato egg sandwich is ready in just 15 minutes and is packed with flavor. With a jammy center and melted provolone, it's hearty, delicious, and the perfect way to start the day.
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Why You'll Love This Egg and Tomato Sandwich
I am a lover of brunch, and it's kind of my family's thing. My husband and I met in NYC, where brunch is practically a way of life. When we were newlyweds in Vegas, mornings were often the only time we'd actually see each other, so breakfast became the highlight of the day. That's carried over into family life, just in a different form.
This sandwich came out of those rushed mornings… the ones where you want something real but don't have a lot of time. It's quick, customizable, and uses ingredients I almost always have on hand. Throw it together in 15 minutes, and it feels way more special than the effort it takes. Here’s why this hot open faced sandwich is a must-try:
- Ready in 15 minutes
- Simple pantry ingredients
- Totally customizable
- Perfect for weekdays or weekends
Ingredient Information And Substitutions
- Bread- The base of your sandwich. Sourdough, whole wheat, or any sandwich bread you have on hand works great.
- Eggs- The star of the show. Large eggs are recommended for the best results.
- Tomato- Fresh is best here. Roma or beefsteak are great options, nothing too watery.
- Provolone cheese- Melts perfectly over the top. Mozzarella, Swiss, or cheddar work great here.
- Butter- For frying the eggs to golden perfection and to butter the toast.
- Scallions- Optional but recommended for that finishing touch. Chives work just as well.
- Salt and pepper- To taste.
How To Make Open Faced Sandwiches
Step 1- Preheat your oven.
Set your broiler to high (around 500 degrees F) and let it fully preheat before you get started.
Step 2- Fry your eggs.
Melt butter in a pan over medium heat. Fry your eggs until just over easy, seasoning with salt and pepper to taste. Lightly toast and butter your bread while the eggs cook.
Step 3- Build your sandwich.
In an oven-safe, foil-lined dish, layer your toast first, then stack the eggs on top, followed by the tomato slices and provolone cheese. I like to add a sprinkle of salt and pepper to the tomatoes before adding the cheese.
Step 4- Melt the cheese.
Pop it under the broiler for a minutes or two or until the cheese is melted and bubbly (watch it closely so it doesn't burn!).
Step 5- Finish and serve.
Sprinkle with scallions or chives and enjoy.
Frequently Asked Questions
Fry them in a buttered pan over medium heat until just over easy. The yolk should still be slightly runny so it doesn't dry out once it goes in the oven.
This one is best made fresh since the toast will get soggy if it sits too long. That said, you can fry the eggs and prep the toppings ahead of time, then assemble and pop them in the oven when you're ready.
Absolutely. Fry the eggs in batches, assemble on a large oven-safe baking sheet, and pop everything in the oven at once. An easy way to feed a group without too much extra effort.
Tips For Making an Egg And Cheese Sandwich
- Don't overcook the eggs. You want the yolk still slightly runny when going into the oven. It'll continue cooking in there, so pull them earlier than you think.
- Toast your bread lightly. A light toast before assembling keeps the bread from going soggy under the eggs and tomato.
- Pat your tomatoes dry. Too much moisture from the tomato can make things soggy. A quick pat with a paper towel does the trick.
- Add the scallions last. That finishing touch makes a real difference. Chives work just as well if that's what you have.
- Don't be afraid to mix it up. This sandwich is totally customizable, and you can easily swap the cheese, pile on extra veggies, or add meat.
- Ingredients to prep ahead- Slice your tomatoes and chop your scallions or chives ahead of time to make morning assembly even faster.
- Leftovers and storage- This sandwich is best enjoyed fresh. If you do have leftovers, store components separately in the fridge for up to 2 days and reassemble when ready to eat.
What To Serve With Open Faced Sandwich
These pair perfectly with a fresh fruit salad, home fries, or crispy bacon and breakfast sausage for a full brunch spread. Here are my favorite options:
- Apple Yogurt Parfait With Granola
- Breakfast Cookies Recipe
- Asparagus Leek Tart
- Bacon Egg And Cheese Muffins
Other Breakfast Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Tomato Egg Sandwich
Equipment
- 1 Fry pan
Ingredients
- 1 ½ Tablespoon salted butter
- 2 large eggs
- 4 slices tomato
- 1 slice bread lightly toasted
- 2 slices provolone cheese
- Salt and pepper to taste
Instructions
- Preheat the broiler to high and line a sheet pan with foil.
- Melt 1 Tablespoon butter in frying pan over medium-high heat and fry eggs until they've just reached over easy, adding salt and pepper to taste. While the eggs cook, lightly toast the bread.
- On the prepared pan, butter the bread with remaining butter, stack the eggs onto the toast, followed by the tomatoes (sprinkle them with a little salt and pepper) and the provolone cheese on top.
- Pop this into the oven 6 inches under the broiler for 1-2 minutes or until the cheese is melted. Watch it closely so it doesn't burn.
- Sprinkle with chopped scallions or chives and serve immediately.
Video
Notes
- Don't overcook the eggs. You want the yolk still slightly runny when going into the oven. It'll continue cooking in there, so pull them earlier than you think.
- Toast your bread lightly. A light toast before assembling keeps the bread from going soggy under the eggs and tomato.
- Pat your tomatoes dry. Too much moisture from the tomato can make things soggy. A quick pat with a paper towel does the trick.
- Add the scallions last. That finishing touch makes a real difference. Chives work just as well if that's what you have.
- Don't be afraid to mix it up. This sandwich is totally customizable, and you can easily swap the cheese, pile on extra veggies, or add meat.
- Ingredients to prep ahead- Slice your tomatoes and chop your scallions or chives ahead of time to make morning assembly even faster.
- Leftovers and storage- This sandwich is best enjoyed fresh. If you do have leftovers, store components separately in the fridge for up to 2 days and reassemble when ready to eat.
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