Wednesday, 2 March 2016

Ham & Cheese French Toast

I bought some cheese bread from the day-old rack, then had to think of something to do with it. This was nice! It's basically your good old Monte Cristo sandwich, with cheese bread and a few mushrooms on the side. Keeping the 2 sides of the sandwich as one piece of bread makes it easier to keep it neat and together, but isn't strictly required. Serve this as a substantial breakfast or brunch dish.

2 servings
20 minutes prep time

Ham & Cheese French Toast

2 pieces from an unsliced loaf of cheese bread
2 slices old Cheddar cheese
2 slices ham
a little mustard
1 egg
1/4 cup milk
salt & pepper
a grate of nutmeg
a little oil to fry
6 or 8 button mushrooms

Slice from your loaf of bread 2 slices, each equal to 2 fairly thin regular slices - each about 3cm or 1 1/2 inches wide, say. Cut each fat slice into 2 from the bottom, but not cutting through any of the other 3 sides, to create a pocket from your piece of bread.

Stuff each piece with a slice each of ham and cheese, cut to fit and with a little mustard spread between them, if you like.

Whisk the egg, milk, salt, pepper and nutmeg in a deep plate or shallow bowl. Dip the 2 sandwiches into it, turning to ensure even coverage, until most of the liquid has been absorbed. It may take 10 minutes for that to happen, so be prepared to just let them sit for a little bit.

Heat the oil in a large skillet over medium-high heat. Cook each sandwich for about 5 minutes on each side, until well browned. While that happens, clean and slice the mushrooms, and throw them in to cook around the sandwiches - stir them regularly. Serve the sandwiches with the mushrooms over them once they are nicely browned and the cheese in the middle is melted.

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