Fontina, prosciutto and sage-stuffed french toast
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 8 slices crusty bread
- 300g fontina, sliced
- 12 slices prosciutto
- a few leaves sage
- 2 eggs, beaten and seasoned
- for frying butter
Method
- STEP 1
Layer the fontina, prosciutto and sage on 4 slices of bread then cover with the other slices. Dip the sandwiches in the beaten egg, soaking both sides.
- STEP 2
Heat a knob of butter in a frying pan and fry the sandwiches on both sides pressing down with a spatula as they cook until golden brown and the cheese has melted. Cut in half to serve.