Open breakfast sandwich


Open breakfast sandwich
This open-sandwich version of the classic French croque-madame really hits the spot.

Takes 15 minutes • Serves 4
– 8 chunky slices country-style bread
– 50g/2oz softened butter
– 3 tbsp mayonnaise
– 8 slices smoked ham
– 100g/4oz Cheddar, grated
– 2 tomatoes, sliced thickly
– 1 tbsp sunflower oil
– 4 large eggs
– 1 tbsp chopped fresh parsley (optional)


Step 1:
Heat the grill to medium. Place the bread on a large baking sheet, spread one side with butter then grill, butter side up, for 2 minutes until golden. Turn over, spread with the mayonnaise, then top with the ham, cheese and tomatoes. Grill for 3–4 minutes until the cheese has melted and the edges of the bread are golden.

Step 2:
Meanwhile, heat the oil in a large non-stick frying pan and fry the eggs for 3 minutes, covering the pan with a lid for the last minute to set the yolks. 3 Divide the ham and cheese toasts among four plates and top each toast with an egg. Scatter over some parsley, if using, and season to taste. 

Food:  Open breakfast sandwich

• Per serving 661 kcalories, protein 29g, carbohydrate 48g, fat 41g, saturated fat 17g, fibre 4g, sugar 3g, salt 3.14g

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