- Serves1
- CourseLunch
- Prepare5 mins
- Cook15 mins
- Total time20 mins
Ingredients
- 1 tsp Cooks’ Ingredients Porcini Mushroom Powder
- 2 tbsp Essential Cheese Sauce
- Butter, for spreading
- 2 slice/s No.1 White Sourdough
- 2 tbsp grated Swiss Gruyère
- 2 slice/s Principe Italian Prosciutto Cotto
- 2 tsp vegetable oil
- 1 Clarence Court Burford Browns Large Free Range Egg
Method
Preheat the grill to high. Combine the porcini powder and cheese sauce in a small bowl and set aside.
Butter the bread on both sides, place on a baking sheet and toast under the grill, until golden on 1 side. Remove from the grill, then change the setting from grill to oven, at 200°C, gas mark 6.
Turn the bread slices over, with the toasted side facing down. Spread 1 piece with the porcini cheese sauce, then top with the grated cheese and prosciutto. Top with the second slice, toasted side up.
Bake for 5-8 minutes, until the filling is heated through and the cheese has melted. Meanwhile, heat the oil in a frying pan over a high heat. Fry the egg until the white is opaque with a crispy base. Serve the egg on top of the toasted sandwich. Delicious with a crisp green salad on the side.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 5,636kJ/ 1,355kcals |
---|---|
Fat | 94g |
Saturated Fat | 51g |
Carbohydrates | 81g |
Sugars | 3.2g |
Fibre | 6.4g |
Protein | 43g |
Salt | 4.6g |