Ingredients

1 whole-wheat English muffin, split and toasted

2 thick slices tomato

1 teaspoon vegetable oil, such as safflower

2 large eggs

2 thin slices cheddar (1 ounce total)

Coarse salt and ground pepper

Preparation

Top each muffin half with tomato; set aside. In a small nonstick skillet, heat oil over medium-low. Gently crack eggs into skillet; cook until whites are almost set, 1 to 2 minutes.

Top each egg with a slice of cheese; cover skillet for 1 minute. Slide one egg onto each muffin; season with salt and pepper.