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  • 4 large slices sourdough bread
  • Dijon mustard
  • 100g gruyère
    grated
  • 4 slices thick-cut ham
  • butter
  • 4 tbsp crème fraîche
  • 2 small eggs

Nutrition:

  • kcal862
  • fat52.5g
  • saturates29.9g
  • carbs60.2g
  • fibre3.1g
  • protein35.7g
  • salt3.4g

Method

  • step 1

    Spread the sourdough slices with a thin layer of mustard on one side, then make sandwiches with half the gruyère and the ham. Spread the outside of the sandwiches with butter.

  • step 2

    Heat a non-stick frying pan that will hold both sandwiches and fry them on both sides until crisp and golden.

  • step 3

    Mix the crème fraîche and the rest of the gruyère, then spread on top of the sandwiches. Slide under a hot grill until the cheese bubbles. Fry the eggs in a separate pan, then top each sandwich with an egg.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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