Preparation time: 15 minutes
Cooking time: about 8 minutes
Serves: 4
• 8 slices bread
• soft butter, to spread
• 250g sliced leg ham
• 200g gruyere cheese, thinly sliced
• 1 tablespoon Dijon mustard
• 4 eggs
• wild or baby rocket leaves, to serve
1. Spread the bread with butter, all
the way to the edges. Spread mustard
on the other side of half of the slices,
and assemble the sandwiches with cheese and ham in the middle, and the buttered side facing outwards.
2. Preheat a large frying pan. Cook the sandwiches over medium-low heat (in
2 batches, if necessary), until golden-brown on both sides and the cheese has melted. Set aside and keep warm.
3. Melt a little extra butter in the frying pan, and fry the eggs over medium-high heat until the white has set but the yolk
is still runny (or just cook them to your liking). Put a sandwich onto each plate, and top with a fried egg. Serve with the rocket leaves on the side.