Chef John's Monte Cristo Benedict
Description
Chef John's Monte Cristo Benedict recipe tops French toast with ham, two kinds of cheese, and perfectly poached eggs for a change on the brunch sandwich.
Ingredients
•
2 large eggs
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1/4 cup heavy whipping cream
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1 tablespoon white sugar
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1/4 teaspoon ground cinnamon
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1/8 teaspoon ground allspice
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1 pinch salt
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1 pinch cayenne pepper
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4 thick slices day-old French bread
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1 tablespoon butter
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8 thin slices cooked ham
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4 slices Cheddar cheese
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4 slices Havarti cheese
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8 poached eggs
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2 teaspoons chopped fresh chives, or to taste
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1 pinch kosher salt, or to taste
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1 pinch cayenne pepper, or to taste
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Whisk 2 eggs, cream, sugar, cinnamon, allspice, 1 pinch salt, and 1 pinch cayenne pepper together in a bowl until thoroughly combined.
3
Lay bread slices, one at a time, into egg mixture; let bread absorb mixture. Flip bread slices; let bread absorb mixture until almost all mixture has been absorbed, about 10 minutes.
4
Heat a large skillet over medium heat; add butter and let melt. Add bread slices; cook until browned, 2 to 3 minutes per side. Transfer French toast to a baking sheet.
5
Add ham slices to the skillet; cook until begins to brown, about 1 minute per side.
6
Place 1 slice Cheddar cheese on 1 slice French toast, top with 2 slices ham, and top ham with 1 slice Havarti cheese. Repeat with remaining Cheddar cheese, French toast, ham, and Havarti cheese.
7
Bake in the preheated oven until French toast slices are no longer wet, batter is set, and cheeses have melted and begun to brown, about 20 minutes.
8
Place sandwiches on serving plates; top each with 2 poached eggs and chives. Season with 1 pinch salt and 1 pinch cayenne pepper.