Emmentaler French toast with compote

Halve the apricots and remove the stones. Bring the water, sugar and lemon juice to the boil. Add the apricots, cover and cook on a low heat until they start to become soft. Cover and leave to stand.

Beat the eggs and add in the milk. Add a little seasoning. Just before serving, dip both sides of the bread slices in the egg and milk mix, making sure that they take up the liquid.

Rub cooking butter on a large, non-stick pan and heat. Place around a quarter of the cheese in the pan for each slice of bread, lay a slice of bread on top and fry on a medium heat. Sprinkle a quarter of the Emmentaler AOP on top. As soon as the bottom is golden brown, turn and fry the other side.

Serve the French toast with the apricot compote.