• 1 lb fresh buffalo mozzarella, cut into 4 slices, about 3x4 inches
• 8 slices firm white sandwich bread
• 2 L eggs
• 1/2 c heavy cream
• 1t fresh thyme leaves
• 1t salt
• grating of nutmeg
• 1/4c olive oil
• 2 T butter

1. Place mozzarella slices on 4 slices of bread. Cover with remaining bread and trim crusts.
2. In wide shallow bowl, whisk eggs. Add cream, thyme, salt, and nutmeg, and whisk until well-blended.
3. In 10-12" nonstick skillet, heat 2T olive oil over med-hi heat until smoking. Add 1 T butter and cook until sizzling subsides. Dip 2 sandwiches in egg mixture, turning to coat, place in pan, and cook until golden brown, about 2 minutes. Flip over and brown on other side.
4. Transfer sandwiches to individual plates and repeat process with remaining 2 sandwiches. Cut in half and serve immediately

This is also super-tasty with a bowl of tomato soup, or as an appetizer, it can be dipped in marinara sauce.