Open-Faced Egg and Tomato Sandwiches

I love eggs. They are not just for breakfast anymore. As a matter of fact, I take every opportunity to work them into whatever meal I can get away with, including lunch and dinner. They are quick, reliable, versatile and always in my fridge.
Now my FAVORITE way to eat eggs, if you made me pick, is poached. I drove myself bananas for a while trying to poach eggs the old-fashioned way in a pan of water. Oh, the eggs that I destroyed. My mother is actually the only person I have ever met who can consistently poach an egg the right way. Then one day I heard about these silicone poach pods, and my egg-loving life changed forever. They make FOOLPROOF poached eggs every time, and in a perfect little poached egg shape. Here is a link for all you frustrated poached egg lovers:
Poach Pods
But I digress, since THIS recipe calls for fried eggs, not poached eggs (but I just couldn't resist). This recipe is part of my summer-long Jersey tomato fest. Look above at that plate of 'maters, as my charming Southern husband calls them. Fresh out of the fields, with the smudges to prove it. For this quick lunch recipe, all you need is an English muffin, one of these beautiful tomatoes, a couple of eggs and some cheese and you are in business. It is a healthy little dish with its perfect mix of a protein and a carb and a veggies, and is ready in two shakes. So good, and good for you.

EGG, TOMATO AND CHEESE SANDWICHES, adapted from Everyday Food

• 1 English muffin, split and toasted
• 2 thick slices of a really great tomato
• 2 eggs
• 1/4 cup grated cheddar
• Salt and pepper

1. Top each muffin with a slice of tomato
2. Gently fry eggs in oil or butter in small skillet until whites are almost set and yolks are still runny.
3. Top with cheddar cheese, cover skillet and continue cooking for 1-2 minutes until cheese is melted
4. Slide one egg onto each muffin.
5. Season with salt and pepper and serve.