Recipe by Rachael Ray
This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.
- 2 large eggs
- 1 squirt or spoonful Dijon mustard
- Salt and pepper
- 2 slices brioche or white bread
- Fig jam, for spreading
- 1 tbsp. butter
- 3 thin slices French ham, prosciutto cotto, or boiled ham
- 2 slices fontina or deli-sliced Gruyère
- Fried onions or potato sticks (from the can) and cornichons, for serving
1. Heat an 8- to 10-inch nonstick skillet over medium to medium-high. In a bowl, scramble the eggs with the mustard, salt, and pepper.
2. Spread one side of each slice of bread lightly with fig jam.
3. Add the butter to skillet. When the butter melts, add the eggs, then top with the bread, jam-side up.
4. Top one bread slice with ham and the other with cheese.
5. Cover the skillet with the pan lid, a silicone lid, or foil. Cook for about 90 seconds.
6. Using a spatula, flip one half of the sandwich on top of the other. Turn a couple of times until it’s nicely browned on both sides.
7. Transfer the sandwich to a cutting board and cut in half diagonally. Serve with the fried onions and cornichons.