- 3 large eggs
- 2 tablespoons water
- 4 3/4-inch-thick slices sourdough bread (each about 4×3 inches)
- 2 tablespoons (1/4 stick) butter
- 1 onion, thinly sliced
- 1 large red, green or yellow bell pepper, thinly sliced
- 1 cup matchstick-size strips Black Forest ham (about 4 ounces)
- 4 large thin slices Swiss cheese, folded to match bread size
- Whisk eggs and 2 tablespoons water in pie dish to blend. Season with salt and pepper. Add bread; let stand 1 minute. Turn bread over; let stand until egg mixture is absorbed, about 8 minutes.
- Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and bell pepper and sauté until soft, about 5 minutes. Add ham; sauté until vegetables and ham are golden, about 3 minutes longer. Season with salt and pepper. Transfer mixture to bowl; cover with foil to keep warm.
- Melt remaining 1 tablespoon butter in same skillet over medium heat. Add bread and cook until brown and crusty on bottom, about 5 minutes. Using spatula, turn bread over. Top each bread slice with 1 cheese slice. Cook until bread is crusty on bottom and cheese melts, covering skillet briefly if necessary to melt cheese, about 5 minutes longer. Transfer toast to plates. Top with vegetable mixture and serve.