Open-Face Monte Cristos

• 4 tablespoons unsalted butter
• 1/2 pound very thinly sliced ham
• 2 large eggs
• 2 tablespoons whole milk
• Four 1-inch-thick slices of Pullman bread
• 8 slices (1/2 pound) of Gruyere cheese
• Basil leaves, for garnish

1. On a griddle, melt the butter.
2. Cook the ham over moderate heat, turning, until golden and crispy around the edges, about 5 minutes.
3. In a shallow bowl, whisk the eggs with the milk.
4. Dip the bread in the eggs and cook on the griddle until golden on the bottom, about 3 minutes.
5. Flip the bread and top with the cheese and ham.
6. Cover and cook until the cheese is melted.
7. Garnish with basil and serve.

unsalted butter, very, eggs, milk, bread, gruyere cheese, basil

Taken from www.foodandwine.com/recipes/open-face-monte-cristos (may not work)