Eggs Mornay with Fresh Tomato Sauce

EGGS MORNAY WITH FRESH TOMATO SAUCE

3 med. ripe tomatoes
2 Tbsp. olive oil or vegetable oil
1 clove garlic, crushed
1/2 tsp. dried basil leaves
1/2 tsp. salt
4 large eggs
2 large slices Swiss cheese, halved lengthwise
5 slices bread, white or whole wheat

To make tomato sauce, cut the tomatoes into thin wedges. Cut off and discard the cores. Place the oil in a large skillet and heat over medium-high heat until oil is hot. Add the garlic and basil; saute for 1 minutes. Add fresh tomato wedges and salt to herbs in skillet. Cook the tomato wedges several minutes, tossing frequently with a wooden spoon, until tomatoes are just heated through. Remove skillet from heat; cover to keep tomato wedges warm. Prepare soft-cooked eggs, by placing eggs in a medium-sized saucepan and add cold water to measure 1 inch above eggs. Over high heat, bring water to boiling. Remove the saucepan from heat; cover and let stand 4 minutes. Rinse eggs under cold running water to cool them and to stop the cooking process. When the eggs are cool enough to handle, gently crack the shells. Using fingers, gently remove and discard the shells, being careful not to break the whites of the eggs. Wrap each egg in one-half slice of Swiss cheese. Set aside. Spoon the tomato sauce into four shallow broiler-proof ramekins (each about 6 inches in diameter), dividing sauce evenly. Top sauce with a cheese-wrapped egg. Place ramekins under hot broiler, about 4 inches from heat source, and broil about 3 minutes or until cheese is melted and turns golden brown. Meanwhile, toast the bread slices and spread them with butter, if desired. Diagonally cut each slice into quarters. Arrange five pieces of toast around the inner rims of the ramekins in a spokelike fashion. Serve immediately. Makes 4 servings.