Hearty Poor Knight

Name: Hearty Poor Knight
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Tomatoes; 1 glass (53 ml) Capers; 1 Shallot; 1 TABLESPOON Olive oil; 2 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Eggs (size M); 200 ml Milk; 7-10 Tbsp grated nutmeg; 8 thick slices of ciabatta (approx. 30 g each); 4 discs Gouda cheese; 4 discs cooked ham; 2 TABLESPOONS Butter

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Tomatoes
1 glass (53 ml) Capers
1 Shallot
1 TABLESPOON Olive oil
2 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Eggs (size M)
200 ml Milk
7-10 Tbsp grated nutmeg
8 thick slices of ciabatta (approx. 30 g each)
4 discs Gouda cheese
4 discs cooked ham
2 TABLESPOONS Butter

Directions

1
Wash, clean and chop the tomatoes. Drain capers. Peel and finely dice the shallot. Heat the oil. Sauté the shallot for about 4 minutes. After 2 minutes add the diced tomatoes and capers.
2
Season to taste with vinegar, salt and pepper. Whisk eggs and milk and season with salt, pepper and nutmeg. Cover half of the bread slices with cheese and ham and finish with the remaining bread slices.
3
Turn the breads in the egg milk one after the other. Heat butter in a large pan. Fry the breads over medium heat for about 10 minutes while turning. Serve with salsa.