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  • 1 Thomas’® Sourdough English Muffin
  • 1 medium tomato, cut into ¼ -inch slices
  • 1 tbsp olive oil
  • Dash of salt and pepper
  • 1 tbsp vinegar
  • 1 egg
  • 2 tsp butter
  • ½ avocado, sliced


  1. Preheat oven to 425F. Toss tomatoes in olive oil and sprinkle with salt and pepper. Transfer to a foil-lined baking sheet and roast for 25 to 30 minutes or until much of the liquid has evaporated.
  2. Meanwhile, prepare a large pot with water, vinegar, and a pinch of salt. Bring to a low simmer and stir vigorously to create a vortex. Carefully crack and drop egg into poaching liquid. Cook approximately 4 minutes or until desired doneness is reached. Remove from pot using a slotted spoon.
  3. Split your Thomas’ Sourdough English Muffin with hands or a fork and lightly toast. Spread with butter.
  4. Place roasted tomatoes on English Muffin bottom. Add sliced avocado and poached egg then English Muffin top.

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