Monte cristo

A Californian spin on an eggy bread sandwich, this version is layered with chicken, ham hock and Gruyère and finished with a drizzle of honey.

Ingreadient

• 2 British Blacktail Medium Free Range Eggs
• 4 slices No.1 Spelt Sourdough, or thick white bread
• 2 tbsp mayonnaise
• 4 slices from a 130g pack British roast chicken breast
• 60g Gruyère, thinly sliced or grated
• ½ x 180g pack Cooks’ Ingredients Pulled Ham Hock
• 2 tsp Dijon mustard
• 25g butter
• 2 tsp clear honey, to serve

Step by step

1. Lightly beat the eggs with a pinch of salt in a shallow bowl.
2. Spread 2 slices of the bread with mayonnaise and layer the chicken, cheese and ham hock on top. Spread the remaining bread with mustard, then press down on top to make 2 sandwiches.
3. Melt the butter in a large frying pan. Dip the sandwiches into the beaten egg one at a time, turning until coated, then cook in the pan for 2-3 minutes on each side until crisp and golden.
4. Transfer to a plate and drizzle with a little honey.