Ingredients
The following ingredients have 4 Servings
- 4 slices of Brioche
- 2 tbsp Dijon mustard
- 12 thin slices smoked ham
- 2 cups grated Gruyère cheese
- 2 Pete and Gerry's Organic Eggs
- 3/4 cup whole milk
- 2 tbsp unsalted butter
- Raspberry preserves
- Powdered sugar
Instruction
- Warm a nonstick skillet over a medium heat while you prepare the sandwiches
- Preheat your oven to 400 degrees F
- Place the brioche on a wooden cutting board and spread 1 tbsp of the Dijon mustard on two of the slices
- Add 6 slices of ham to each slice with mustard, followed by 1 cup of Gruyère on top of the ham
- Place the remaining brioche slices on top of the cheese
- In a bowl, whisk together the eggs and milk and transfer to a shallow rimmed flatdish
- Add the butter to the warm pan and let it melt until it's slowly bubbling
- Take each sandwich and carefully place it into the egg mixture making sure to coat each side well
- Transfer the dipped sandwiches to the pan and cook for about four minutes or until the bread is golden brown. You can lift one end of the sandwich up with a spatula to make sure it's not too brown.
- Flip the sandwiches over and place the skillet into the oven and bake for another 4-5 minutes
- The sandwiches should be golden and the cheese should be well melted
- Transfer the sandwiches to a cutting board and slice in half. Sandwiches will be easier to slice if left for a few minutes
- Place on a plate and use a sieve to dust generously with powdered sugar
- Serve with raspberry preserves on the side for dipping
