Tomato Breakfast Toasts

11 ingredients
4 steps

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 gruyere or white cheddar cheese

Directions

  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. 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. 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.
  4. 4
    Note: Nutritional analysis is per slice.

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