1. Beat the eggs in a deep bowl. Pour the milk into a second bowl and add salt and pepper.
2. Heat the butter in a large non-stick pan over medium heat until sizzling.
3. Dip the slices of bread in the milk, then the beaten eggs, so that they are well-coated. Put into the pan with the butter and cook for about 2 minutes on each side, just until golden.
4. Cut the Le Coutances into fine slices, place on the French toast and cook about one minute or until the cheese is slightly melted (if you’d like, you can also put them under the broiler for a minute or in the microwave for 10 seconds).0
5. Sprinkle with ground pepper and diced chives. Serve piping hot on a bed of mesclun dressed with balsamic vinegar dressing.
Tips: Feel free to use slightly stale bread! Your French toast will be even tastier. Leave them in the milk just until they are soaked through but not so long that they start to fall apart.