- 2 eggs
- 115ml/4Âźfl oz milk
- sea salt
- freshly ground black pepper
- 2 slices white bread (3cm/1.25in thick)
- 1 tsp Dijon mustard
- 2 slices ham, trimmed to fit bread
- 2 slices cheddar cheese
- 1 tbsp olive oil
- Preheat oven to 180C/350F/Gas 4.
- Place eggs, milk, salt and pepper into a large bowl. Whisk to combine.
- With a sharp, thin-bladed knife, carefully slit open one side of each slice of bread to form a pocket. Ensure that you leave 1cm/0.5in 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 five minutes, turning once.
- Heat a non-stick frying pan over a medium-high heat, add half of the olive oil and swirl to coat the base of the pan.
- Put the bread pocket into the pan and cook on one side for about two minutes until golden brown. Turn and cook for another minute.
- Remove from the pan and place on a baking tray. Put in the oven and cook for ten minutes, or until the filling has melted.