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Leo Gong Photo by: Leo Gong

Tomato Breakfast Toasts

Prep and Cook Time: 20 minutes.

Sunset OCTOBER 2007

  • Yield: Makes 8 slices

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

Preparation

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.

Note: Nutritional analysis is per slice.

Nutritional Information

Amount per serving
  • Calories: 259
  • Calories from fat: 49%
  • Protein: 15g
  • Fat: 14g
  • Saturated fat: 6.7g
  • Carbohydrate: 18g
  • Fiber: 1.8g
  • Sodium: 458mg
  • Cholesterol: 138mg
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Tomato Breakfast Toasts Recipe

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