Paddock To Plate

Try this tasty plate for breakfast or as a tasty snack!


  • 360 g crème fraîche

  • 300 g Gruyère cheese, grated

  • 50 g Dijon mustard

  • Salt and pepper

  • 4 long slices of thick-cut white bread length ways

  • 6 slices of good quality leg ham

  • Butter, diced, for frying

  • 6 eggs


  • 1.

    Preheat oven to 200°C. Combine the crème fraîche, Gruyère cheese and Dijon mustard in a bowl, mix well to combine and season to taste.

  • 2.

    Spread a layer of this mixture on the four slices of bread and place the ham on top of two of the slices.

  • 3.

    Top with remaining slices, cheese-side facing up.

  • 4.

    Place the extra long sandwiches on a baking tray and placein the oven for 10-12 minutes or until cheese mixture melts(make sure the inside filling has melted too).

  • 5.

    Melt a small knob of butter in a large hot non-stick frying pan over medium heat, crack in the eggs, in batches, and fry for 2-3 minutes or until whites are opaque and yolks are just set but still runny (cook for a little longer if you prefer the yolks more cooked).

  • 6.

    Transfer eggs to a plate and keep warm.

  • 7.

    Preheat a grill to high.

  • 8.

    Remove sandwiches from the oven and place under the grill for 2-3 minutes or until the tops are golden brown.

  • 9.

    Cut each sandwich into 3, top each with a fried egg and serve immediately.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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