Ham and cheese French toast

4 servings Prep: 15 mins, Cooking: 10 mins
Rate this recipe
A modern Croque Monsieur - ham and cheese melting inside golden fried French Toast. What could be better?

By Food24 October 12 2012
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

cheese filling:
1 cream cheese — tub
1/4 cup gruyère cheese — grated
1 spring onions — finely chopped
fresh chives — small handful, chopped
salt and freshly ground black pepper — to taste
EGG MIXTURE:
6 eggs
60 ml milk
3 Tbs fresh chives — chopped
salt and freshly ground black pepper — to taste
4 ham — Gypsy, sliced
8 bread — ciabatta or sour dough slices
5 ml butter
15 ml oil
rocket — to garnish
Tap for ingredients
Tap for ingredients

Method:

Mix the cheese filling ingredients together until well combined. Season to taste.

Generously spread the filling onto the slices of ciabatta and place a slice of ham on 4 slices. Press them together to make 4 ham and cheese sandwiches.

Beat the eggs, milk and chives together and season.

Add the butter and oil to the pan and heat until bubbling. Dip 2 sandwiches in the egg mixture (allow them to absorb lots of egg) and fry over moderate heat until golden on each side (about 45 seconds a side) and the filling begins to melt.

Remove and place on paper towel and fry the rest. Keep the others warm by placing in a warmer drawer or a low oven.

Serve hot and garnish with some rocket.

Reprinted with permission of Bits of Carey. To see more
recipes, click here.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.