Tomato Breakfast Toasts
Leo Gong
Prep and Cook Time: 20 minutes.
How to Make It
Step 1
1
Cut tomatoes into 1/8- to 1/4-in.-thick slices and lay on paper towels (to soak up some of their juices). Set aside.
Step 2
2
In a medium bowl, whisk together eggs, milk, Dijon mustard, salt, thyme, pepper, and dry mustard. Soak each bread slice in egg mixture for about 30 seconds.
Step 3
3
Heat oil in a large pan over medium-high heat. Working in batches of 4 slices, cook bread until browned on one side, 1 minute. Turn bread over and top with 1 slice tomato and 1 slice cheese. Reduce heat to low, cover pan, and cook until cheese melts, about 2 minutes. Serve hot.
Step 4
4
Note: Nutritional analysis is per slice.
Ingredients
2 large ripe tomatoes
4 eggs
1/2 cup low-fat milk
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon minced thyme leaves
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
8 slices sourdough bread (about 1/2 in. thick)
2 teaspoons olive oil
8 slices gruyère or white cheddar cheese
Directions
Step 1
1
Cut tomatoes into 1/8- to 1/4-in.-thick slices and lay on paper towels (to soak up some of their juices). Set aside.
Step 2
2
In a medium bowl, whisk together eggs, milk, Dijon mustard, salt, thyme, pepper, and dry mustard. Soak each bread slice in egg mixture for about 30 seconds.
Step 3
3
Heat oil in a large pan over medium-high heat. Working in batches of 4 slices, cook bread until browned on one side, 1 minute. Turn bread over and top with 1 slice tomato and 1 slice cheese. Reduce heat to low, cover pan, and cook until cheese melts, about 2 minutes. Serve hot.
Step 4
4
Note: Nutritional analysis is per slice.
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