Although our garden is just beginning to spring to life, hothouse tomatoes are appearing from local farms, giving way to this delicious breakfast.
For two, we split two whole-wheat English muffins, and placed them on a parchment-lined, broiler pan for easy cleanup. Under the broiler they went, just until the cheese was crispy. We weren’t too tidy with the cheese, just so we would have leftover crispings to sprinkle on top.
Meanwhile we diced a large tomato and some parsley into a nonstick pan and heated until bubbly. We cracked in four medium eggs and lidded the lot, poaching til done.
After spooning the eggs on top of the muffins, we sprinkled with some dry mustard and the cheese crispings.