HAVARTI-STUFFED FRENCH TOAST

2 eggs
1/2 cup milk or half-and half
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
4 oz. Havarti cheese, sliced
4 slices home-style white bread
2 Tablespoons unsalted butter
Currant jelly (optional)

Beat eggs, milk, mustard and salt together in large shallow bowl. Set aside.

Divide Havarti between 2 slices bread. Top with remaining bread.

Melt butter in large skillet. Gently dip assembled sandwiches into egg mixture, one side at a time. Ease into skillet.

Cook over medium heat 3 to 5 minutes per side or until golden brown.

Cut into quarters and serve with currant jelly, if desired.

Add a slice of ham or tomato with the Havarti for a filling brunch entrée and skip the jelly accompaniment.

Serves 2
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