Drizzle slices of bread with wine and top each with a slice of cheese. Mix eggs and milk and season with salt, pepper and a little nutmeg. Place cheese bread slices like roof tiles in a greased ovenproof dish. Pour the egg-milk over it.
Place in the oven and bake at 220 °C/gas mark 4 (convection oven 190 °C) for fifteen to twenty minutes. Sprinkle with chives.
Serve with endive salad.
Tip: As an alternative to fresh chives, you can also use the freeze-dried.
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