Mary Berry Eggy Bread Avocado and Ham Sandwich

This sandwich happened because I had leftover ham, one slightly tired avocado, and a hunger level that ruled out anything involving cutlery. I remembered this cheeky little recipe from Mary’s Cook and Share book and thought—right, let’s try it.

The first time, I absolutely over-soaked the bread. It went straight from “golden and crisp” to “soggy French toast gone rogue.” But once I got the egg dip right—quick in, quick out—it became one of those comforting, crunchy, gooey-in-the-middle meals I now crave on rainy weekends.

Let me show you how to nail the balance.

WHY THIS ONE WORKS SO WELL

• It’s basically savoury French toast—but better. Golden eggy crust, melted cheese, soft avocado, salty ham.
• The pickle cuts through the richness. I didn’t expect that to work, but it makes it.
• All pantry staples. If you’ve got bread, eggs, and something cheesy, you’re halfway there.

INGREDIENTS + WHY THEY MATTER

• Granary bread (4 slices) – Holds up to the egg dip. White bread went floppy on me.
• Mature Cheddar (55g) – Melts perfectly. Mild cheddar got lost completely.
• Avocado (½, sliced) – Needs to be ripe. Hard ones just sit there and don’t blend with the heat.
• Ham (2 slices) – Smoky or honey roast work best.
• Eggs (2) – This is your batter. Don’t skip or skim.
• Butter + sunflower oil – Butter for flavour, oil to stop it burning.
• Pickle or chutney (2 tbsp) – Adds that tangy lift. Trust me on this.

MAKING IT YOURS (WITHOUT RUINING IT)

• No ham? Swap in crisp bacon, roasted red pepper, or just do a full veggie version with extra cheese.
• Dairy-free? Use plant-based cheese (I tried Violife—melts okay, not amazing).
• No pickle? Dijon mustard works. Even a swipe of pesto is lovely.
• Gluten-free? Use GF bread but be gentle—it soaks up the egg quicker.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soggy, falling-apart bread	Soaked too long in the egg mix	Quick dip—2 seconds per side, max
Burnt outside, cold inside	Heat too high	Medium heat gives you melt + crisp
Cheese didn’t melt	Bread too thick, pan too hot	Use thinner slices + press sandwich down

HOW TO MAKE MARY BERRY’S EGGY BREAD AVOCADO AND HAM SANDWICH

1. Assemble the sandwich: Spread butter and pickle on two slices. Top with avocado, cheese, and ham. Close with remaining bread and press firmly.
2. Prepare egg mix: Beat the eggs in a shallow dish with a fork.
3. Dip the sandwiches: Dip both sides quickly in the egg. Don’t soak—just coat.
4. Fry: Heat a little oil and butter in a pan over medium heat. Fry sandwiches 3–4 minutes per side, pressing down gently, until golden and the cheese has melted.
5. Serve: Cut in half and eat hot while it’s gooey and crisp.

TIPS FROM MY KITCHEN

• I warm the plate before serving—these cool fast once they’re out of the pan.
• For extra crisp, I press the sandwich with a spatula while it’s cooking.
• I’ve tried this with red onion chutney instead of pickle—game-changer.

STORAGE + SERVING

• Fridge: Keep leftovers for up to 1 day, but best eaten fresh.
• Reheat: Fry again 2–3 mins per side, or warm in the oven at 180°C for 5 minutes. Toaster oven works too.
• Serve with: Tomato soup, green salad, or honestly—just a good cuppa.

FREQUENTLY ASKED QUESTIONS

Q: Can I make these ahead of time?
A: You can assemble them earlier, but only dip in egg and fry right before serving.

Q: What’s the best bread to use?
A: Granary or seeded wholemeal. Something sturdy. White sandwich bread turns to mush.

Q: Can I leave out the avocado?
A: Sure. Add more cheese or a tomato slice if you want a similar creamy feel.

Q: Is this the same as a croque monsieur?
A: It’s close! But egg-dipped and pan-fried, not baked. More rustic, less formal.

Try More Recipes:

• Mary Berry Smoked Salmon Canapé Sandwiches
• Mary Berry Farmhouse Loaf Recipe
• Mary Berry Sourdough Bread Recipe