Tomato And Cheese Stuffed French Toast

• 4 None eggs, lightly beaten
• 1/4 cup milk
• 1 tbsp finely chopped fresh chives
• 1/2 cup sun-dried tomatoes, drained and finely chopped
• 8 slices white bread
• 4 slices Gruyere cheese
• 2 tbsp butter
• 1 tbsp olive oil
• 8 slices pancetta

1. Whisk eggs, milk and chives in a large, shallow bowl. Season to taste.
2. Spread tomatoes evenly on 4 slices of bread. Top with cheese and remaining bread slices.
3. Carefully place each sandwich in egg mixture and coat all over. Drain excess and place sandwiches on a tray.
4. Heat butter and oil in a large skillet on medium heat. Cook sandwiches, 2 at a time, for 3-4 mins each side until golden. Drain on paper towels. Repeat with remaining sandwiches, adding more butter and oil as needed. Keep warm.
5. Cook pancetta in same pan for 1-2 mins each side, until crisp. Serve French toast with pancetta.

eggs, milk, fresh chives, tomatoes, white bread, gruyuere cheese, butter, olive oil, pancetta

Taken from recipes-plus.com/api/v2.0/recipes/26091 (may not work)