Tomato Lunch Toasts

This recipe was adapted from a Sunset magazine recipe. It would be perfect with asparagus, except DH will not eat them. We had them with broccoli-again. I really wish the sodium level was lower on this and if someone has some advice email me.

Preparation time

  • Prep Time 5 mins
  • Total Time 10 mins
  • Servings 2


  • 1 tomatoes, cut into 4 slices
  • 1/2 cup egg substitute
  • 1/4 cup skim milk
  • 1/4 teaspoon thyme
  • 1/4 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 4 slices French bread ( about 1/2 inch thick)
  • 1 tablespoon olive oil
  • 2 ounces low-fat swiss cheese


  1. Cut tomato in 1/8 to 1/4 inch thick slices and lay on paper towels (to soak up some of the juices).
  2. Set aside.
  3. In a medium bowl, whisk together eggs, milk, thyme, pepper, and dry mustard.
  4. Let the bread soak for 30 seconds.
  5. Put oil in frying pan on medium heat, put bread in the pan, and brown one side for about 1 minute.
  6. Then flip bread over, reduce heat to low, top bread slices with tomato and cheese.
  7. Cover pan and heat until cheese melts.
  8. Serve hot.