Toast with Tomatoes and Saint-Paulin
A delicious, easy-to-prepare breakfast that makes any morning sunny!
- Prep: 10 min
- Cooking: 10 min
Ingredients
- Tomatoes
- 2 tbsp (30 mL) butter
- 2 cloves garlic minced
- 6 medium sized Italian tomatoes
- 2 tbsp (30 mL) fresh basil chopped
- Salt and freshly ground pepper to taste
- Egg toast
- 2 eggs
- 1/2 cup (125 mL) Milk
- 1/3 cup (80 mL) grated Canadian Parmesan cheese
- 1 tbsp (15 mL) chives chopped
- Freshly ground pepper to taste
- 4 slices bread or Kaiser bun halves or baguette sliced lengthways
- 2 tbsp (30 mL) butter
- 8 to 12 fairly thin slices of Canadian Saint-Paulin cheese
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Preparation
Heat 2 tbsp (30 mL) butter in a skillet pan and sauté garlic for a few minutes.
Slice tomatoes lengthways and sauté with garlic over low heat until tender. Sprinkle with basil, season with salt and pepper to taste.
In a large bowl, beat eggs, milk and Canadian Parmesan cheese. Add chives and pepper (do not add salt because Canadian Parmesan is already rather salty).
Heat 2 tbsp (30 mL) butter in a skillet, dip bread in egg mixture and cook 2 to 3 minutes on each side until golden.
Place toast on a cookie sheet, top with 3 half-tomatoes then 2 or 3 slices of Canadian Saint-Paulin cheese. Before serving, place under broiler to melt and brown cheese.
