Egg & Prosciutto Toasted Sandwich

20 mins Serves 2

INGREDIENTS

4 slices bread
2 Tbs Hollandaise sauce
2 tsp Hill Farm Tasmanian Rainforest Mustard
6 grape tomatoes, quartered
½ red onion, chopped
Herbs
Colby cheese, sliced
2 eggs
40g pine nuts, toasted
2 Tbs craisins
4 slices prosciutto
2 handfuls mesclun lettuce
2 Tbs Lesley Blacks Bush Pepper Relish

A tasty breakfast laced with a mouth-watering blend of Tasmanian flavours!

In a small bowl, mix hollandaise & mustard. In a small oven tray, roast tomatoes with herbs sprinkled over for 10 mins on 180deg.  Meanwhile, place a single layer of cheese on 2 slices of bread, then spread the hollandaise & mustard mixture over.  Arrange tomatoes on top, then place a slice of bread over each.  In a preheated frying pan, fry eggs & prosciutto.  While frying, toast the sandwich in a sandwich press until bread is golden brown & cheese is melted.  Arrange a handful of lettuce on each plate & a serving of relish.
To assemble sandwich:  Place fried egg & prosciutto on the tomato sandwich and secure with a skewer.  Sprinkle pine nuts and craisins over.

Tip:  Use Maille hollandaise sauce, available from Coles or Woolworths - the creamy, tangy flavour blends perfectly with the mustard!