Make the garlic mayo: In a heavy, medium bowl, whisk the egg yolks with the salt, dry mustard and garlic until smooth. Whisk in the lemon juice and vinegar until a thick paste forms. Slowly stream in the oil while whisking constantly until a thick mayonnaise forms. Season with the sugar.
Make the toasts: Spread 2 teaspoons of mayo on both sides of each slice of bread. Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Place 4 slices of the bread in the pan and cook until golden, 2 to 3 minutes. Flip the bread and add another tablespoon of oil to the pan. Continue to cook until the other side is golden, another 2 minutes, then transfer to a cutting board. Repeat this process with the remaining bread and oil.
Arrange the tomato slices on the toast, then garnish with olive oil, herbs, flaky sea salt, lemon and lime zest, and fresh black pepper. Slice each toast in half, then arrange on a platter and serve.
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|Serving Size: 1 (119g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 222 (76%)|
|Amt Per Serving||% DV|
|Total Fat 24.6g||33 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 26.3mg||8 %|
|Sodium 988.8mg||34 %|
|Potassium 183.3mg||5 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 14.8g|
|Protein 3g||4 %|
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Calories per serving: 294
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