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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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