Giant Breakfast Sandwich with Spinach and Eggs
Equipment
- Deep baking tray
- Glass
Ingredients
- 12 slices toasting bread (toasted)
- 14 oz cheese (in slices)
- 10.5 oz cooked ham
- 21 oz fresh baby spinach
- 6 slices toasting bread (toasted)
- 6 eggs
- 17 fl oz milk
- 10.5 oz mozzarella (grated)
- 7 oz parmesan (grated)
- 3 tbsp flour
- 2 tbsp butter
- salt, pepper and nutmeg
Instructions
- Place six slices of toast in a deep baking tray and cover them with half the cheese and half the ham, as well as half the spinach. Repeat all these steps for the second layer.
- With the help of a glass, cut a hole in the center of six slices of toast. These toast slices now go in the baking tray as the third layer. Place a raw egg in each of the circular holes in the toast. You can use the leftover toast circles for other purposes.
- Prepare a roux with the butter and flour and pour in the milk while stirring constantly. Season the sauce with a little salt, pepper and nutmeg. Then mix in the mozzarella and the parmesan until the sauce reaches an even, creamy consistency. Pour the cheese between the slices of toast.
- Place your giant breakfast sandwich in the oven for 20 minutes at 340°F with the heat set to above and below.
