• Mix the eggs in a bowl. Pour the milk into a second plate. Add salt and pepper.
• Soften the butter over medium heat in a large, nonstick skillet. Dip the slices of bread in the milk, coat with the egg batter, then drop them into the foaming butter. Cook 2 minutes per side. Do not let the batter coated bread brown.
• Cut the Camembert into thin slices. Place them on the buns and cook about 1 min. until slightly melted. (If you wish, you can also place them for 1 min. in a broiler, or 10 seconds in a microwave oven).
• Serve hot, sprinkled with ground pepper and chopped chives, surrounded by mesclun greens, seasoned with balsamic vinegar.
Do not hesitate to use slightly staled country bread. Your batter-coated bread will be even tastier. If you soak the bread in the milk too long, it will begin to fall apart.