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• Raclette toast: mix the milk, the egg yolks and the grated Raclette in a bowl with a whisk or an immersion blender. Once you have a smooth, even sauce, add a pinch of salt and dip the bread slices in it. Drain them slightly and place them in a very hot frying-pan in which you have already dissolved the butter. Fry the bread on both sides and set it aside, keeping it hot.

Plating:
Place the slice of ham on the toast, add the crème fraîche and garnish with the watercress shoots.