Tomato Breakfast Toasts

Ingredients

• 0.3 teaspoon pepper black
• 1 teaspoon dijon mustard 
• 0.3 teaspoon mustard dry
• 4  eggs 
• 0.5 cup milk low-fat
• 2 teaspoons olive oil 
• 0.5 teaspoon salt 
• 8 slices sourdough bread thick ()
• 0.5 teaspoon thyme leaves minced
• 2 large tomatoes ripe
• 8 slices cheddar cheese white

Equipment

• bowl
• frying pan
• paper towels
• whisk

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.
4. Serve hot.