For an easy and quick appetizers or snacks, I thought small bites would work perfect. So I made a crostini topped with tomato slice and egg omelette with blue cheese & English thyme.
Ingredients: (12 crostinis)
12 thin whole grains baguette slices
12 thin tomato slices
2 whole eggs
1/2 to 1 tbsp light blue cheese
Fresh English thyme
Heat oven to 375 degrees F. Brush both sides of bread slices with olive oil; place in baking sheet. Bake until lightly toasted for about 10 minutes. Cool on wire rack.
Crack the eggs into a mixing bowl and whisk lightly.
Heat a large non-stick sauté pan over medium heat.
When the pan is hot enough, add a tsp olive oil and pour in the eggs. Don’t stir! Sprinkle blue cheese and thyme.
Let the eggs cook until well set and no liquid left.
I used a small circle cookie cutter (crostini size) to get even pieces of the omelette.
Top each crostini with omelette slices and serve.