Fried Egg, Cheddar and Tomato on Whole Wheat Toast

Name: Fried Egg, Cheddar and Tomato on Whole Wheat Toast
Prep time: 3 min
Cook time: 8 min
Total time: 11 min
Yield: 1 servings
Cuisine: american
Ingredients: 2 slices whole wheat bread; 1½ teaspoons (7½ g) unsalted butter, room temperature; 1 large egg, at room temperature; 1 ounce (28 g) sharp cheddar cheese, sliced ¼ inch thick; ½ ripe medium tomato, sliced ¼ inch thick, seeds gently squeezed out; to taste kosher salt; to taste freshly ground black pepper; ½ cup (15 g) fresh arugula or spinach, loosely packed (optional)

From the MyKitchenBank Kitchen

A simple, satisfying open-faced breakfast sandwich built on toasted whole wheat bread with a runny-yolked fried egg, sharp cheddar cheese, ripe tomato slices, and fresh greens. The cheese melts slightly from the warm egg, while the tomato adds brightness. Ready in under 15 minutes.

Prep: 3 min
Cook: 8 min
Total: 11 min
Makes: 1 sandwich

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Steps

Before you start

Use eggs at room temperature for even cooking
Slice tomato just before assembly so it doesn't weep onto the bread
Have all ingredients prepped and ready before you start cooking

1
Toast the breadOven 400°F / 205°C
- Place the 2 slices of whole wheat bread in a toaster and toast until golden brown and crisp, about 2–3 minutes.
- If using a toaster oven, set it to 400°F (200°C), arrange the bread on the rack, and toast for 3–4 minutes.
- The bread should be sturdy enough to hold the toppings without becoming soggy.
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Ready when: Golden brown and crisp throughout
Tip: Don't over-toast—you want it firm but not hard or burnt, so it won't shatter when you bite.
2
Butter the toasted bread
- Remove the toast from the toaster and immediately spread ½ teaspoon (2.5 g) of room-temperature butter on one slice and ½ teaspoon (2.5 g) on the other.
- The warm toast will soften the butter slightly.
- Set both slices on a plate, butter-side up.
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Tip: Spread butter while the toast is hot so it melts slightly and distributes evenly.
3
Heat the skillet
- Place an 8-inch (20 cm) nonstick or cast-iron skillet over medium heat and add the remaining ½ teaspoon (2.5 g) of butter.
- Let it melt and foam gently, about 30 seconds, until it smells nutty and the foam subsides.
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Ready when: Butter foams and smells nutty
Tip: Medium heat ensures even cooking without browning the egg white or burning the yolk.
4
Fry the egg
- Gently crack the egg into the center of the hot skillet.
- Cook undisturbed for 4–5 minutes, until the whites are set and opaque but the yolk still jiggles slightly when you shake the pan.
- The edges of the white should be lightly golden.
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Ready when: Whites set and opaque, yolk still runny when shaken gently
Tip: Don't flip the egg unless you prefer it fully cooked; keeping it sunny-side up lets the warm yolk be the sauce for the toast.
5
Season and add cheese
- Once the whites are set, sprinkle a pinch of kosher salt and a grind of black pepper over the cooked egg.
- Carefully slide the cheese slice onto the warm egg and let it sit in the skillet for 15–20 seconds, just until the edges begin to soften from the egg's warmth.
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Ready when: Cheese edges begin to curl and soften slightly
Tip: Don't leave the cheese too long or it will melt all the way through and lose its shape; you want it pliable but still structured.
6
Transfer egg to toast
- Using a spatula, gently lift the egg with the cheese from the skillet and place it on one of the buttered toast slices.
- The warm egg should settle onto the bread without breaking.
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Tip: Work gently and confidently; hesitation can cause the yolk to break.
7
Layer tomato and greens
- Arrange the tomato slices on top of the egg and cheese.
- If using the optional greens, layer a small handful of arugula or spinach on top of the tomato, lightly pressing down so it sits on the warm sandwich.
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Tip: The warmth of the egg and cheese will slightly wilt the greens, releasing their flavor into the sandwich.
8
Top and serve
- Place the second buttered toast slice on top, or serve the sandwich open-faced with the second slice on the side.
- If closed, cut the sandwich in half on the diagonal and serve immediately while the egg yolk is still warm and runny.
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Tip: Serve immediately—the runny yolk is the best part, and it will run out once you cut into the sandwich.

Good to know

Tips

For a runny yolk, cook on medium heat and watch carefully—every stove is different, so start checking at 4 minutes.
Seed the tomato lightly to prevent excess moisture from weeping onto the bread and making it soggy.
If you prefer a fully cooked yolk, cover the skillet with a lid for the last minute of cooking to gently set the yolk.
Assemble the sandwich on a plate, not in your hands, so the warm egg and melted cheese don't spill.

Storage & reheating

This sandwich is best enjoyed fresh and warm. Leftover components can be stored separately: Toast keeps in an airtight container at room temperature for up to 2 days; sliced tomato keeps in the fridge for up to 1 day in a covered container; cooked egg does not reheat well.

Substitutions

sharp cheddar cheese → American cheese, gouda, or muenster. Choose a cheese that melts easily and complements tomato; avoid very crumbly cheeses.
fresh arugula or spinach → fresh basil leaves or peppery microgreens. Basil adds herbaceous sweetness; microgreens add spice and nutrition.
whole wheat bread → multigrain, sourdough, or white bread. Any sturdy, flavorful bread works; avoid thin sandwich bread that tears.
ripe medium tomato → thinly sliced roasted red pepper or cucumber. Use roasted peppers for sweetness and body, or cucumber for crispness and lightness.