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HAM AND GRUYERE FRENCH TOAST

'bills open kitchen' by Bill Granger

Serves 4

4 eggs
185 ml (3/4 cup) milk
sea salt
freshly ground black pepper
4 slices white bread, 3 cm (1 1/4 inch) thick
2 teaspoons Dijon mustard
4 slices leg ham, trimmed to fit bread
4 slices Gruyere cheese, trimmed to fit bread
1 tablespoon olive oil

Preheat the oven to 180°C (350°F).
Place the eggs, milk, salt and pepper into a large bowl. Whisk to combine. Season with salt and pepper

With a sharp, thin-bladed knife, carefully slit open one side of each slice of bread to form a pocket, leaving 1 cm (1/2 inch) around the edges. Spread the mustard on one side of the pocket and place a slice of ham and cheese inside. Put the pockets into a shallow dish. Pour over the egg mixture and leave for 5 minutes, turning once.

Heat a non-stick frying pan over a medium to high heat, add half of the olive oil and swirl to coat the base of the pan. Add two bread pockets, cook on one side for about 2 minutes until golden brown, turn and cook for another minute. Remove from the pan and place on a baking tray. Repeat with the remaining oil and bread pockets. Place the baking tray in the oven and cook for 10 minutes, or until cooked in the centre