Egg and Prosciuto Panini

4 slices sour dough bread

Softened butter

2 oz Havarti cheese, thinly sliced

2 oz prosciutto, thinly sliced

2 eggs

2 tsp parmesan cheese, grated

1 tsp milk

1 tsp minced fresh chives

1 tsp butter

Spread butter on one side of each slice of bread.  Arrange Havarti and prosciutto on each slice on unbuttered side.  Beat eggs, parmesan, milk, and chives in a small bowl.  Melt butter in skillet.  When foam subsides, add eggs.  Cook until just set, pulling the eggs to center of the pan with a rubber scraper, then tilting pan to fill in holes with liquid.  Slide omelet onto a plate, cut in half, and place halves on the prosciutto.  Top with remaining bread slices, buttered side up.  Toast sandwiches on both sides in skillet used for eggs. 

Serves 2