Ingredients

• 2 thick slices of bread from middle of loaf
• 3 ounces grated Gruyère cheese (about 3/4 cup)
• ¼ small ronion, very thinly sliced
• 2 large eggs, lightly beaten
• ¾ cup whole milk
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 small apple, cored, quartered and very thinly sliced

Procedure

Warm a fry pan that will hold the two slices of bread. Keep at an even medium heat

Slice each slice through its thickness but not all the way. Leave on edge as a hinge. Insert half the cheese and onion in each pocket.

Mix eggs and milk, salt and pepper in a wide dish. Soak the stuffed slices in the mixture for a couple of minutes on both sides until all the mixture is absorbed.

Meanwhile, sauté the slices of apple in olive oil in pan over medium heat until slightly golden.

Place the soaked slices on the apple and fry until browned. Flip.

Cook on second side until browned, and the cheese inside is melted.

Other Info

Can be served with a fried egg for traditional breakfast fare, or with vegetable for more brunchy feel.

Two large servings.

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