Tomato, Basil and Mozarella Breakfast Sandwich
Preparation Time: 8 minutes
Microwave Time: 2 1/2 to 3 1/2 minutes
2 eggs
2 english muffins, cut in half
2 tomato slices
2 to 4 slices of thinly sliced fresh mozarella
Small handful of fresh, washed basil leaves
Olive oil to taste
Preheat a 2- to 2 1/2-quart or 10-inch square microwave browning dish on HIGH (100%) for 2 minutes. Using oven mitts, carefully remove dish to a heatproof surface. Add 2 teaspoons butter or margarine to hot dish; tilt dish to coat bottom with butter. Carefully break 2 eggs into dish.
With a fork, prick egg yolks straight down through membrane. Cover with a glass lid. Microwave on HIGH (100%) for 45 to 90 seconds until eggs are fully cooked. Remove from oven; let stand, covered, for 2 to 3 minutes before serving.
Open the english muffins, toast them, and drisil a little olive oil on each muffin. On each muffin, place 1 egg, 1 tomato slice, 1 to 2 slices of mozarella cheese, and several fresh basil leaves. Finally, top with the second half of the english muffin.
