Tomato Breakfast Toasts

Prep and Cook Time: 20 minutes.

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

Calories:

259 (49% from fat)

Protein:

15g

Fat:

14g (sat 6.7)

Carbohydrate:

18g

Fiber:

1.8g

Sodium:

458mg

Cholesterol:

138mg