Cut the cheese slice into fourths. Slice the hanpen horizontally in half. Place the cheese on the bottom slice of the hanpen and then cover with the top slice. Cut this into 4 portions and coat with flour lightly.
Beat the eggs and add the grated cheese and dried basil. (I recommend using plenty of basil. Alternatively you can also use pepper.)
Heat butter in the pan. Dip the step 1 hanpen in the Step 2 egg mixture. Then fry both sides in the pan until golden brown. Pour in the remaining egg mixture. Stir lightly until half-cooked and transfer to a serving plate.
Story Behind this Recipe
My mum used to make scrambled eggs with hanpen. I arranged it as my favourite piccata.