Serves 1

A fried egg balanced on top of a grilled ham and cheese sandwich turns the old favourite from a monsieur to a madame.

2 thick slices of brioche

Slices of Gruyère, Emmental or Beaufort

2 slices of Parma ham

2 large free-range eggs

1 tbsp finely grated Parmesan

Sea salt and freshly ground black pepper

Olive oil, for frying

Few knobs of butter

1 Begin by assembling the sandwich. Lay a slice of brioche on a plate and cover with a layer of cheese. Fold the Parma ham on top, followed by another layer of cheese and the second brioche slice.

2 Preheat the oven to 170C/Gas 3. Crack one egg into a wide bowl and beat lightly with the Parmesan and some seasoning. Heat 1-2 tablespoons oil in a medium ovenproof sauté pan over a moderate heat, then add a knob of butter.

3 Dip the sandwich into the beaten egg mix on both sides, giving the brioche enough time to absorb some of the mix. Once the butter starts to foam, swirl it about to coat the pan evenly, then lower in the sandwich. Toast the bread for 1-2 minutes on each side until golden. Transfer to the oven to warm through until the cheese starts to melt.

4 Meanwhile, grease another sauté pan with oil and place over the heat. Place an 8cm egg ring or cutter onto the pan. Slip a knob of butter into the ring and, once it starts to foam, crack in the second egg. Season with salt and pepper and cook over a medium heat until the egg white turns opaque.

5 Transfer the sandwich to a plate. Remove the ring from the fried egg and carefully lift it on top of the sandwich using a fish slice. Serve while hot.

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