WEEKDAYS 1e|12c|p

Carla Hall and Clinton Kelly's Ham and Cheese French Toast

Carla Hall, Clinton Kelly
Servings: 5
1 to 30 min

Carla and Clinton team up to bring you this breakfast staple with a new twist.

  • Ingredients
  • step-by-step directions
Carla Hall and Clinton Kelly's Ham and Cheese French Toast
  • 10 slices Brioche (1 inch thick)
  • 1 lb Cheddar Cheese (sliced)
  • 1 lb Ham (sliced thick)
  • 1/2 tsp Thyme Leaves (chopped)
  • 1/2 tsp Tarragon (chopped)
  • Pinch of Cayenne Pepper
  • 4 Eggs
  • 1 tablespoon Dijon Mustard
  • Salt and Pepper (to taste)
  • 2 tablespoon Butter
  • 1/2 Red Onion (thinly sliced)
  • 1 Granny Smith Apple (thinly sliced)
  • 1/2 lb Arugula
  • 2 tablespoon Apple Cider Vinegar
  • 3 tablespoon Olive Oil
  • 1 Fried Egg per Sandwich1/4 cup milk
  • Heat a pan or griddle to medium heat. 
  • Cut a pocket in the center of each slice of brioche. Set aside.
  • In a bowl mix the ham and cheddar with chopped herbs. Stuff the bread with the ham and cheese mixture.
  • Place the eggs in a baking dish or high-sided plate and whisk in the mustard, milk, cayenne, salt and pepper. Dip the sandwiches in the egg mixture.
  • Spread the butter over the griddle. Place the sandwiches on the griddle and brown on each side, about 2 minutes per side or until the cheese has melted and sandwich is hot in the center.
  • Remove the sandwiches to a platter and top each with a fried egg. Serve with the salad.
  • To make the salad, combine the onion, apple and arugula in a large bowl. Dress the salad with the olive oil and vinegar and season with salt and pepper.
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