Leo Gong
YieldsMakes 8 slices
AuthorTeresa Cruz Carns, Pacifica, CA,
Prep and Cook Time: 20 minutes.

How to Make It

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.

Step 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.

Step 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.

Step 4
4

Note: Nutritional analysis is per slice.

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

Directions

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.

Step 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.

Step 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.

Step 4
4

Note: Nutritional analysis is per slice.

Tomato Breakfast Toasts