Tomato breakfast toasts

By á-3681

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

Details

Servings 8

Preparation

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.
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.
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.