Open-Faced Tomato and Egg Sandwich

Open-Faced Tomato and Egg Sandwich


Serving Size  

Active Time:

~10 min

Total Time:

~15 min


  • ¼ cup ricotta cheese
  • ⅛ teaspoon dried oregano
  • 1 slice baguette or French bread (4 inches long and ½ inch thick)
  • 1 fresh basil leaf
  • 1 large tomato, sliced
  • 1 egg

From Your Pantry

butter or nonstick cooking spray

kosher salt and black pepper

extra-virgin olive oil


Brava metal tray

Brava egg tray

mixing bowl

Nutrition Information

Allergens: Eggs, Wheat (Gluten), Milk


  • Two Tray Cooks
  • Breakfast
  • Lunch
  • Vegetarian
  • Brava Accessory
  • Bread
  • Eggs
  • Egg Tray
  • French
  • Italian
  • Mediterranean
  • Metal Tray
  • Recipes
  • Sandwiches
  • Serves 4
  • Snack
  • Vegetables
  • Weekend
  • Year Round

  1. 1

    Prep ricotta

    • In a medium bowl combine ricotta, oregano and a pinch of salt and pepper; stir well.

  2. 2

    Prep sandwich

    • Spread ricotta mixture on bread slice and top with a basil leaf.
    • Top bread slice with slice of tomato.
    • Place bread in Zone 2 of Brava metal tray.

  3. 3

    Prep egg

    • Lightly butter or spray indicated cup on egg tray.
    • Crack 1 egg into indicated cup of Brava egg tray.
    • Season egg with a pinch of salt and pepper.

  4. 4

    Cook eggs and sandwich

    • Slide egg tray into top shelf and metal tray into bottom shelf.
    • Select “Open-Faced Tomato and Egg Sandwich” on your Brava touchscreen and follow instructions.

  5. 5

    Finish & serve

    • When your food is done, transfer sandwich to serving platter.
    • Using a spoon, gently scoop out egg, being careful not to break the yolk.
    • Top sandwich with egg and a drizzle of extra virgin olive oil.