1 slice oven baked ham (or ham of choice), finely diced
2 eggs, beaten
sea salt and freshly ground pepper
4 slices stale bread
2 vine ripened tomatoes, sliced
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Method Prep:10min › Cook:15min › Ready in:25min
Heat a frying pan with a tablespoon of olive oil. Add the ham and fry until crisp, 3 to 4 minutes. Remove with a slotted spoon and place the ham on absorbent paper to soak up any excess oil.
Retain any leftover olive oil in the pan and add 4 to 5 tablespoons of vegetable oil to the pan.
Season the beaten egg to taste and then gently dip a slice of bread into the egg, soak for a few seconds then shake off excess egg mixture and place into the pan. Repeat with remaining bread slices. Pan fry until the egg coating is cooked and the bread is browned, about 4 minutes. This will vary depending on the thickness of your bread. You may also have to cook this in two batches, depending on your pan size.
Meanwhile, gently place the tomato slices onto a grill rack, drizzle with olive oil and cook under a pre-heated grill until just starting to shrink. Turn over (be careful as they are very delicate at this stage) and warm through the other side.
Plate up onto warmed plates with two pieces of French toast per person topped with tomato slices sprinkled with sea salt and crispy ham.