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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Since tomato season is coming up I thought you would enjoy a way to use fresh tomatos for brunch. I clipped this out of a magazine and thought it was delish. Ingredients:
4 eggs |
1/4 cup sour cream |
3 tablespoons fresh dill |
1 tablespoon dijon mustard |
6 slices sourdough bread or 6 slices french bread, 3/4 inch thick |
1 tablespoon butter |
6 slices cheddar cheese, thin |
6 slices tomatoes, thin |
1 -2 tablespoon fresh chives |
salt & pepper |
Directions:
1. In pie plate combine eggs,sour cream,dill and mustard.
2. Dip bread in egg mixture allowing to soak 15 seconds on each side.
3. In skillet cook bread in butter over medium heat for 2 to 3 minutes until golden brown.
4. Turn slice over and place cheese slice on top and cook until bottom is golden brown.
5. To serve,top with tomato slice and chives.
6. Season with salt& pepper.
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