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My review
Chef John's Monte Cristo Benedict
60k
Chef John
"Imagine the best French toast you've ever had, combined with the best ham and cheese sandwich you've ever had, topped with perfectly poached eggs. You don't need any Hollandaise because the poached egg yolks are the sauce."
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Ingredients
1 h servings 651Original recipe yields 4 servings (4 sandwiches)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- Whisk 2 eggs, cream, white sugar, salt, 1 pinch cayenne pepper, cinnamon, and allspice together in a bowl until batter is thoroughly combined.
- Lay bread slices into batter, one at a time, and let bread absorb the mixture. Turn bread slices in batter until almost all batter has been absorbed, about 10 minutes.
- Heat a large skillet over medium heat, and melt butter in the hot skillet. Cook bread slices in the hot butter until browned, 2 to 3 minutes per side. Transfer French toast slices to a baking sheet.
- Lay ham slices into the hot skillet and cook until meat begins to brown, about 1 minute per side.
- To assemble, place a Cheddar cheese slice on a slice of French toast, top with 2 slices of ham, and lay a Havarti cheese slice over ham.
- Bake in the preheated oven until French toast pieces are no longer wet, the batter is set, and cheese has melted and begun to brown, about 20 minutes.
- Place sandwiches on serving plates and top each with 2 poached eggs. Season with kosher salt and a pinch of cayenne pepper.
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Footnotes
- See Chef John's technique to turn out perfectly poached eggs every time.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 76101 Ratings
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Most helpful positive review
5/19/2013
I really like the method and the idea behind this recipe. For me personally there is a little too much cinnamon, allspice and sugar in the french toast, but that is me - others may really like ...
Most helpful critical review
8/25/2014
This was good....ok really. We ate every bite but I'm not sure I would make it again. We didn't really particularly care for the way the flavors meshed. It is so simple to make for a beautifu...
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5/19/2013
I really like the method and the idea behind this recipe. For me personally there is a little too much cinnamon, allspice and sugar in the french toast, but that is me - others may really like ...
1/4/2014
Just terrific! My husband, a huge fan of Eggs Benedict, was crazy about it, which surprised me a little, as he really enjoys a ridiculous amount of Hollandaise sauce on "normal" Benedict. Thi...
5/12/2014
My daughter made this for my Mother's Day breakfast yesterday. All I can say is WOW!!!!! Due to the richness we only had one poached egg atop the delicious French toast, which was more than en...
1/23/2015
I have made this twice, testing it before I serve it at a brunch for 50. The first time I made it as written but without the allspice. I thought the savory overpowered the sweet. I guess I am...
8/25/2014
This was good....ok really. We ate every bite but I'm not sure I would make it again. We didn't really particularly care for the way the flavors meshed. It is so simple to make for a beautifu...
6/11/2014
Delicious! I made this for supper. I don’t have a sweet tooth so I omitted the sugar and reduced the allspice and cinnamon to just a dash each in the batter. The whipping cream is sweet enough w...
11/24/2013
This was excellent. The taste is indulgent and memorable, like one would associate with a holiday tradition. My children, 12 & 6, enjoyed this as much as I did. Thank you for sharing this with u...
9/23/2015
If you are reading reviews to decide whether or not to make this, just make it already. I make this all the time. This is a fantastic breakfast. I have substituted the Cheddar for Smoked Gouda a...
6/15/2014
I made this for my husband for Father's Day brunch and he absolutely loved it. He said it was the best breakfast he ever had. So did the kids. They asked if I could make it again tomorrow??