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Chef John's Monte Cristo Benedict
January 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 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!

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