Monte Cristo sandwich

• Serves 4

• Preparation time:

• Cooking time:

Ingredients

2 tbsp Dijon mustard
100g/3½oz mayonnaise
8 slices country-style bread or sourdough
8 thin slices Serrano ham
130g/4½oz manchego, rind removed and thinly sliced
3 eggs
25g/1oz butter
membrillo (quince paste), to serve
salt and freshly ground black pepper

Method

In a bowl, combine the mustard and mayonnaise and spread onto the slices of bread. Top half the slices with the ham and manchego, sandwich together with the remaining bread slices and press down a little to seal.

Beat the eggs in a shallow bowl and season with salt and pepper. Soak both sides of each sandwich well in the eggs.

Melt half the butter in a frying pan over medium heat. Transfer half the eggy sandwiches to the hot pan and fry for 2–3 minutes on each side until golden, crisp and melted. Repeat with the remaining butter and sandwiches. Serve hot with the membrillo alongside.

This is an edited extract from Posh Eggs by published by Quadrille RRP $29.99 and is available in stores nationally.

Notes