Savory French Toast

Dice the small tomato into small cubes, removing excess seeds to avoid sogginess. Finely chop the half small onion.

Crack the egg into a shallow bowl and beat with a pinch of salt until well combined.

Heat the tablespoon of oil in a large skillet over medium-high heat until shimmering.

Dip the rye bread slice into the beaten egg mixture, coating both sides evenly but briefly to avoid oversaturation.

Place the egg-coated bread into the hot skillet and cook until golden brown on the first side.

Flip the bread carefully and cook the second side until golden brown and crispy.

Spread the hot mustard over the top of the toasted bread slice. Top with the diced tomato and chopped onion.

Serve immediately while the bread is still warm and crispy.