INGREDIENTS
8 pieces white toast
150 g (1/2 cup) hazelnut cream
2 eggs
150 ml (2/3 cup) milk
50 g (3 tablespoons) butter
pinch of salt

METHOD
Beat eggs, a pinch of salt and milk. Spread a generous amount of hazelnut cream on a slice of toast, then fold over with another slice of bread. Dip the sandwich into the egg and milk mixture and turn to soak both sides evenly. Repeat with the other three sandwiches.
Place the butter on the pan to melt, then arrange the sandwiches to toast finely. Toast each side for about 2-3 minutes, then flip and, if necessary, flip the first side to cook further, if you like your bread baked harder.
You have a perfectly cooked toast, with melted hazelnut cream, when you get a golden color from the bread.