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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
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