12 free-range eggs
2 Tbsp thickened cream
Sea salt flakes and freshly ground black pepper to season
1 bunch chives, finely sliced
100g unsalted butter
8 slices white bread
160g very finely sliced prosciutto
80g smoked cheese, grated
12 basil leaves
Aioli, to serve
Put eggs and cream in a large bowl and whisk until well combined. Season generously with salt and pepper, then mix in chives.
Heat 1 Tbsp of the butter in a large frying pan over medium heat until bubbling. Pour in 1/4 of egg mixture. Dip 1 slice bread into mixture in pan, invert and put in omelette. Repeat with a second slice, so they are side by side. Put 1/4 prosciutto on one slice, and 1/4 cheese and basil on the other.
Fold in omelette sides, then flip cheese side over to sandwich the bread. Continue cooking for 3-5 minutes, turning regularly, and cooking the sides, until outer is crisp
and cheese begins to melt. Cut into fingers and serve with prepared aioli. Repeat to make 3 more.