*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 that. I forgot about the chives, they are called for in the ingredients but not in the instructions, I assume they were supposed to be used as a garnish.
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. This one's a keeper and would be great for holiday guests The only change I made was to substitute good sliced Swiss for the Havarti. Thanks for a great brunch Chef John!
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 enough. It was savory sweet and delectable. It was the perfect combination of my favorite sandwich the Monte Cristo and Eggs Benedict. Even my six-yr old son liked it. This recipe is now a keeper in our house.
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 beautiful presentation and it could just be our palettes. I encourage people to try it because the idea of it all is quite awesome.
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 looking for more of a monte cristo and less of a eggs benedict. The second time I made it (again without the allspice and added a sprinkle of sugar to the batter) but didn't serve the poached eggs. Instead I drizzled it with maple syrup. The salty/sweet combo is perfect that way. That is what I'll be serving at the big brunch!
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 without the need for additional sugar. I also omitted the salt from the batter because I didn t see any reason for it when the ham is already salty.
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 at times which I really enjoy. I have also just used the french toast as is and served it up with maple syrup. Everyone who tries this really likes it. I bought a egg poacher pot specifically for this recipe to help save time because I wind up making this for large groups.