Gourmet Pan-Fried Bread with Roasted Vegetables

01Method

1. 1

   Cut bread into thick slices approximately 1.5 cm. Prepare vegetables into similarly sized pieces. Heat oil in a skillet and roast the vegetables until golden while maintaining their crispness. Season with salt and pepper, toss, and set aside.

2. 2

   In another skillet, warm butter over low heat. Add ham and warm gently without browning to preserve its texture and moisture.

3. 3

   Pour oil into a deeper pan and bring to temperature. Crack eggs into a bowl and whisk thoroughly. Dip bread slices into the egg mixture, season lightly, and fry in the hot oil until golden on both sides.

4. 4

   Remove cooked bread carefully and drain on paper towels to absorb excess oil. Repeat with remaining slices.

5. 5

   Dice onion and pickled cucumber, mince chives finely. Season the fried bread with pepper and spread with mustard, then layer with diced onion and cucumber. Arrange roasted vegetables on one half of each slice and warm ham on the other. Garnish with chives and serve.