2 Happy Egg Co. eggs
1/4 cup + 2 Tbsp. Ozark Mountain Creamery whole milk
2 Tbsp. Organic Valley unsalted butter, melted
3 cloves organic garlic, minced
1 tsp. Crystal hot sauce
1 tsp. coarsely ground black pepper
1/2 tsp. Frontier Co-op dry mustard
1/2 tsp. Kosher salt
Pinch Frontier Co-op red pepper flakes
1/2 cup grated Bel Gioioso parmesan
4 Tbsp. Organic Valley butter
4 slices Apple Blossom Garlic Asiago Sourdough
1-2 cups organic cherry tomatoes
1/4 cup organic basil, chiffonade
Preheat oven to 200.
In a large shallow bowl, whisk together your eggs, milk, melted butter, garlic cloves, Crystal hot sauce, black pepper, dry mustard, kosher salt, and red pepper flakes.
Spread out your parmesan cheese on a plate.
Add 2 Tbsp. butter to a skillet. Heat over medium heat until melted. We will cook 2 pieces of bread at a time.
Dip your bread in the wet mixture. Dredge through the parmesan cheese. Add to the skillet. Repeat with another piece of bread.
Cook, swirling pan and flipping halfway through until golden brown on each side, about 4 minutes per side. Remove toast to a baking sheet and place in the oven to keep warm while you fix the other 2 pieces.
Add the other 2 Tbsp. of butter and melt. Add bread. After you flip your bread the first time, add your cherry tomatoes, making sure to shake the pan so they burst open slightly. Cover with a lid. Cook for 4-5 minutes or until the tomatoes have burst open and some liquid has released into the pan. Season with salt.
To serve your toast, add some smashed tomatoes and their juices on top as well as some fresh basil. Grate more parmesan cheese on top.