Ingredients Jump to Instructions ↓

  1. 4 eggs, lightly beaten

  2. cup milk

  3. 1 tablespoon finely chopped chives

  4. cup semi-dried tomatoes, drained, finely chopped

  5. 8 slices white bread

  6. 4 slices Gruyre cheese

  7. 20g butter

  8. 1 tablespoon olive oil

  9. 8 slices pancetta

Instructions Jump to Ingredients ↑

  1. In a large, shallow bowl, whisk together eggs, milk and chives. Season to taste.

  2. Spread tomatoes evenly over 4 slices of bread. Top with cheese and remaining bread slices.

  3. Carefully place each sandwich in egg mixture and coat all over. Drain excess and place sandwiches on a tray.

  4. Heat butter and oil together in a large frying pan on medium. Cook sandwiches, 2 at a time, for 3-4 minutes each side until golden. Drain on paper towel. Repeat with remaining sandwiches, adding more butter and oil as required. Keep warm.

  5. Cook pancetta in same pan for 1-2 minutes each side until crisp. Serve french toast with pancetta.

  6. Top tips If you can't find Gruyre, use Swiss or tasty. It's vital each sandwich is well soaked in egg mixture.

  7. More recipes Cheese and sesame damper scrolls Asparagus, spinach and fetta frittata Eggs Benedict


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