Saturday, June 26, 2010

A late breakfast

Before going to sleep I've been flicking through the cookbooks I haven't cooked from in awhile looking for new ideas. I came across ham and gruyere French toast in Bill Granger's Bill's Open Kitchen and decided to make them this morning for a weekend treat.

For two sandwiches:
Preheat the oven to 180 degrees Celsius.

Cut two fat slices of white bread from a loaf and carefully cut a pocket into each slice. Spread the inside with a little Dijon mustard and fill with shaved ham and slices of gruyere cheese.

Beat two eggs with 1/3 cup of milk and a pinch of salt. Place sandwiches into a shallow tray and pour over egg mixture, soak for a few minutes, turning once during this time.

While the sandwiches are soaking heat a heavy frying pan over a medium heat, add a splash of olive oil and place the sandwiches in the pan. Cook for 2-3 of minutes on each side until golden brown. Transfer to an ovenproof dish and put into the hot oven for about 10 minutes until cooked through.

Slice in half and serve!

Next time I make French toast this way I might try a different filling... maybe tomato and mozzarella or feta and baby spinach.

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