INGREDIENTS
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1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3-inches by 4-inches
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8 1/2-inch thick firm white sandwich bread
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2 large eggs
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1/2 cup heavy cream
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1 teaspoon fresh thyme, leaves
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1 teaspoon coarse salt
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A grating of nutmeg
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1/4 cup extra-virgin olive oil
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2 tablespoons unsalted butter
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