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Tomato Breakfast Toasts

Leo Gong
Yield Makes 8 slices
Prep and Cook Time: 20 minutes.

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

Nutrition Information

  • calories 259
  • caloriesfromfat 49 %
  • protein 15 g
  • fat 14 g
  • satfat 6.7 g
  • carbohydrate 18 g
  • fiber 1.8 g
  • sodium 458 mg
  • cholesterol 138 mg

How to Make It

  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.

  4. Note: Nutritional analysis is per slice.