Equipment
Ingredients
Main
- 2 egg
- 115 ml milk
- 1 g salt, to taste
- 1 g black pepper, freshly ground, to taste
- 2 bread
- 5 g dijon mustard
- 2 ham
- 2 cheddar cheese
- 15 ml olive oil
Nutrition (per serving)
Method
Preheat the oven to 180°C (350°F).
Whisk the eggs, milk, salt, and pepper in a large bowl until the mixture is uniform.
Cut a horizontal pocket into the side of each bread slice, ensuring a 1cm (0.5 inch) border remains intact around the edges.
Coat the inside of the bread pockets with mustard, then insert one slice of ham and one slice of cheese into each.
Place the sandwiches in a shallow dish, pour the egg mixture over them, and soak for 5 minutes, turning once to ensure even absorption.
Heat half of the olive oil in a non-stick frying pan over medium-high heat.
Fry the bread for 2 minutes on each side until the surface is golden brown.
Move the bread to a baking tray and bake for 10 minutes until the cheese inside has fully melted.
Chef's Notes
- For an even richer flavor, use a brioche or challah bread, which will soak up the egg mixture beautifully.
- Don't overcrowd the pan when frying. Cook in batches if necessary to ensure an even golden-brown crust.
- Adjust the amount of Dijon mustard to your preference; a little goes a long way to add a subtle tang.
- Ensure the bread is slightly stale or day-old; fresh bread can become too soggy when soaked.
- For extra crispiness, you can lightly toast the bread slices before cutting the pocket.
Storage
Refrigerator: 2 days — Store in an airtight container.
Freezer: 1 month — Wrap tightly before freezing.
Reheating: Reheat in an oven at 180°C (350°F) until hot throughout to maintain texture.
