MELT DOWN

Fontina, prosciutto & sage-stuffed French toast

■ Serves 4 ■ Prep 15 mins ■ Cook 10 mins

300g fontina sliced
12 slices prosciutto
few sage leaves
8 slices crusty bread
2 eggs, beaten and seasoned
butter, for frying

1 Layer the fontina, prosciutto and sage on 4 slices of bread, then cover with the remaining slices. Dip the sandwiches in the beaten egg, soaking both sides.

2 Heat a knob of butter in a frying pan and fry the sandwiches on both sides pressing down with a spatula as they cook until golden brown and the cheese has melted. Cut in half to serve.

579 kcals, fat 34g, saturates 18g, carbs