INGREDIENTS
FOR THE FRENCH TOAST
3 large eggs
1/2 c. whole milk
1 tbsp. sugar
pinch of kosher salt
Pinch of freshly ground nutmeg
Clarified Butter, for the pan
4 thick slices brioche
FOR THE SANDWICHES
Dijon mustard
12 very thin ham slices
1 c. finely grated Gruyère cheese
DIRECTIONS
- Make the French toast: In a medium, shallow bowl, whisk together eggs, milk, sugar, salt and nutmeg.
- In a nonstick skillet set over medium heat, melt enough clarified butter to coat the bottom of the pan. Dip a slice of brioche into the egg mixture, and let rest for about 15 seconds on each side before transferring to the hot pan. Cook until golden brown on both sides, about 2 minutes per side. Transfer to a wire rack, then repeat with remaining bread slices.
- Make the sandwiches: Heat broiler.
- Spread each slice of warm French toast with as much Dijon mustard as you’d like. Top each piece with three slices ham and sprinkle with Gruyère. Place on a baking sheet.
- Broil for about 2 minutes, until ham is toasted and cheese is bubbling and melted. (Keep an eye on the sandwiches; they burn quickly.) Serve warm.
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