Juicy Tomato Breakfast Sandwich

Egg and Tomato Sandwich - With perfectly ripe tomatoes in season, this breakfast tomato sandwich is one of my favorite ways to start the day in August.


Juicy Tomato Breakfast Sandwich

Jump to Recipe

Have you heard of a sink sandwich? A sandwich so juicy and messy that you really have no choice but to eat it directly over the sink?

Whatever you do, don’t get all dressed up to go out and then think you’re going to be able to eat this Egg and Tomato Sandwich without dripping on your shirt. It’s impossible.

This is the sandwich you make in your pajamas when nobody is looking. It requires the juiciest of tomatoes, medium boiled eggs, and napkins. Many napkins.

How else would you want to start your weekend?

Juicy Breakfast Tomato Sandwich

With perfectly ripe tomatoes in season, this breakfast tomato sandwich is one of my favorite ways to start the day in August.
No ratings yet
Prep Time 10 mins
Total Time 20 mins
Course Breakfast & Brunch, Main Dishes, Sandwiches
Cuisine American
Servings 2 Servings
Yield 2 Sandwiches


  • 1 large ripe tomato sliced thick
  • 2 large eggs medium-boiled
  • ¼ cup cream cheese
  • 1-2 teaspoons sriracha hot sauce
  • 2 scallions chopped
  • 2 sturdy rolls toasted
  • Mayonnaise
  • Salt and pepper


For eggs:

  • Bring about ½ inch of water to a boil over medium high heat in a pot big enough to hold your eggs in one layer.
  • When water is boiling, add eggs straight from the fridge.
  • Cover pot and let cook for 8 minutes exactly.
  • Uncover pot and run cold water over eggs for 30 seconds.
  • Peel eggs starting with the larger end of the egg and slowly working up the egg.
  • Slice eggs thick for sandwich

For sandwich:

  • Mash together cream cheese with sriracha and a big pinch of salt and pepper.
  • Slice tomatoes thick and season with a pinch of coarse salt
  • Toast roll. Add a smear of mayo to the bottom of the roll and top with tomato slices.
  • Smear other half of roll with cream cheese spread and sprinkle on chopped scallions. Add a sliced egg to each sandwich and press together.
  • Eat immediately. It’ll be messy.


Serving: 1SandwichCalories: 227kcalCarbohydrates: 27gProtein: 14gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 167mgSodium: 565mgPotassium: 370mgFiber: 2gSugar: 4gVitamin A: 888IUVitamin C: 12mgCalcium: 178mgIron: 2mg
Keyword Breakfast Sandwich, Egg Sandwich, Juicy Breakfast Tomato Sandwich, Vegetarian Breakfast, Vegetarian Breakfast Sandwich

Did you make this?

Instagram logo

Snap a photo and tag @macheesmo so I can see your work.

Egg and Tomato Sandwich

The Tomato Treatment

The easiest part of this Egg and Tomato Sandwich also happens to be the most important. Finding some super ripe and juicy tomatoes should be fairly straightforward this time of year. Of course, you could get crazy at the farmer’s market and use heirloom tomatoes, but even the standard ones work just fine.

Cut them into thick slices and season them with some coarse salt.

salted tomatoes for the Egg and Tomato Sandwich

On the roll, I like to use a smear of mayo (go light) on the side with the tomatoes. The mayo works to just insulate the bread from the tomato juices so the bread doesn’t get too soggy.

On the other side though, I like to serve this bad boy with a spicy cream cheese spread. It gives it a very breakfast feel and pairs nicely with acid from the tomatoes.

I just mashed together some cream cheese with sriracha and salt and pepper. It’s sort of optional honestly, but I like the addition.

Cream cheese spread for Egg and Tomato Sandwich
Spicy cream cheese!

The Eggs

If you need a refresher on perfect breakfast eggs, zip on over to my soft boiled egg tutorial. I used that exact same method but cooked the eggs for 8 minutes instead of 6 1/2 minutes.

That extra 1 1/2 minutes is enough to set the eggs a bit more so they aren’t completely runny but still are soft enough to spread.

Eggs cooked - Egg and Tomato Sandwich
Cooking the eggs.

After your eggs are cooked, rinse them with cold water for 30 seconds and then peel them. It helps to have slightly older eggs when it comes to peeling them and always start at the larger end of the egg.

Slice the eggs into thick slices and you should see an almost set yolk. It’s just soft enough to work on a sandwich!

Perfect Eggs for Egg and Tomato Sandwich
Whoa. Perfect.

Bread options are limitless. Toast is a fine choice or any sort of roll would work.

I like these big focaccia rolls. You can use a toaster to crisp up the bread or toast it lightly in a skillet with a little butter. You know what method I prefer.

Toasted rolls! - Egg and Tomato Sandwich
Toasted rolls!

Building the Egg and Tomato Sandwich is pretty straightforward. A thin layer of mayo, the salted tomatoes, egg slices.

On the other half, the cream cheese spread and scallions.

Egg and Tomato Sandwich building.
Building the sandwich

Smash it together and chop it in half for easier eating.

Egg and Tomato Sandwich cut.
Take a bite!

This Egg and Tomato Sandwich is a really classic combination of flavors that highlights the beautiful tomato.

The egg might be a bit tricky if you aren’t use to cooking eggs, but give it a shot. It’s worth the work!

14 Responses to “Juicy Tomato Breakfast Sandwich” Leave a comment

  1. I just made this sandwich for my breakfast. The cream cheese with Sriacha was divine. I only had whole wheat bread so used that!!

    Loved the sandwich!

  2. This looks like a really yummy recipe and for once, with ingredients I usually have around the house! Plus, it’s vegetarian! Thanks for the post, I can’t wait to try it

  3. Thank you Nick for this wonderful recipe written with lot of humor. Recently I was served this sandwich for breakfast in British Air ways. It was Devine. I searched for the recipe and there I got this. This will be part of my favorite food list from now on.The British really know how to make their sandwich.

    1. They do not eat egg and tomato sandwiches in England. Who said they did? I have lived there while in the Military for 12 years.

      1. I’m 65. Lived in England all my life. I have eaten egg & tomato sandwiches ALL of my life.
        Never trust a Yank.

  4. Yummylicious….mmmmm, tried it for the best breakfast I had in ages. Delicious and a healthy option minus mayo for me.Keep posting good recipes mate.

  5. I just made this for breakfast with delicious summer tomatoes. Did cilantro instead of scallions. It was AMAZING!!

  6. HA HA HA! I couldn’t wait after reading this….l love juicy tomatoes and I love eggs…so I took a short cut with a pan poached- fried egg and made a sandwich:). It IS divine and simple too. Thank you!

  7. They do not eat egg and tomato sandwiches in England. I have lived there for 12 years and NEVER saw it.

Join the Conversation

Your email address will not be published. Required fields are marked *

Recipe Rating