Recipe by Hugh Fearnley-Whittingstall from River Cottage Everyday. 

This recipe is for 1 serving

1 TB Olive Oil

2 slices Bacon or a slice of Cold Ham, cut into small strips

1 cold cooked Potato, thickly sliced

1 to 2 TB Heavy Cream or Creme Fraiche

Sea Salt and freshly ground Black Pepper

1 large, thick slice Bread

3 to 4 thick slices (about 1 oz) semisoft or semiarid Cheese, such as Brie or Cheddar

Heat the oil in a small frying pan over medium heat.  If you are using bacon , add it to the pan and fry for a few minutes, until cooked.  Add the potato and fry until it is heated through and starting to color a little.  If you’re using ham, add it now and stir until well heated through.  Stir Ibn the c ream or creme fraiche and allow it to bubble and reduce for a couple of minutes.  Remove from. The heat and season to taste.  Toast the bread, pile the mixture on top, then cover with the sliced cheese and put under a hot broiler.  As soon as the cheese is melted and bubbling, whip out from under the broiler and transfer to a plate.  Enjoy at once.  A nice side to this dish would be sliced radishes, some sliced tomatoes or a cherry tomato salad with basil.