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.