Today I felt super lazy. So when I dig the fridge and found some hams and cheese left, I decided that's all we have for our brunch. Actually, a brunch with this french toast and a melon & mango tango drink is not bad.
4 eggs
3/4 cup milk
Sea salt
Freshly ground black pepper
4 slices white bread, 1 1/4 inch thick
2 teaspoons Dijon mustard
4 slices leg ham, trimmed to fit bread
4 slices Gruyère cheese, trimmed to fit bread
1 tablespoon olive oil
1. Preheat the oven to 360F.
2. Place the eggs, milk, salt, and pepper into a large bowl. Whisk to combine. Season with salt and pepper.
3. With a sharp, thin-bladed knife, carefully slit open one side of each slice of bread to form a pocket, leaving 1/2 inch around the edges. Spread the mustard on one side of the pocket and place a slice of ham and cheese inside.
4. Put the pockets into a shallow dish. Pour over the egg mixture and leave for 5 minutes, turning once.
5. Heat a non-stick frying pan over a medium to high heat, add half of the olive oil and swirl to coat the base of the pan.
6. Add two bread pockets, cook on one side for about 2 minutes until golden brown, turn and cook for another minute. Remove from the pan and place on a baking tray.
7. Repeat with the remaining oil and bread pockets.
8. Place the baking tray in the oven and cook for 10 minutes, or until cooked in the center.
4 eggs
3/4 cup milk
Sea salt
Freshly ground black pepper
4 slices white bread, 1 1/4 inch thick
2 teaspoons Dijon mustard
4 slices leg ham, trimmed to fit bread
4 slices Gruyère cheese, trimmed to fit bread
1 tablespoon olive oil
1. Preheat the oven to 360F.
2. Place the eggs, milk, salt, and pepper into a large bowl. Whisk to combine. Season with salt and pepper.
3. With a sharp, thin-bladed knife, carefully slit open one side of each slice of bread to form a pocket, leaving 1/2 inch around the edges. Spread the mustard on one side of the pocket and place a slice of ham and cheese inside.
4. Put the pockets into a shallow dish. Pour over the egg mixture and leave for 5 minutes, turning once.
5. Heat a non-stick frying pan over a medium to high heat, add half of the olive oil and swirl to coat the base of the pan.
6. Add two bread pockets, cook on one side for about 2 minutes until golden brown, turn and cook for another minute. Remove from the pan and place on a baking tray.
7. Repeat with the remaining oil and bread pockets.
8. Place the baking tray in the oven and cook for 10 minutes, or until cooked in the center.
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