Egg and Tomato Breakfast Sandwich with Herb Mayo

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

INGREDIENTS

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

DIRECTIONS

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 or soft bun, cut side down. Toast until golden brown, 2 to 4 minutes. Transfer the muffin/bun 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. 
6. Want some extra veggies? Add some lettuce leaves on the bottom, some fine slices of radish on top or add a slice of zucchini with the tomato on step 3.