Chef John's Monte Cristo Benedict

Chef John's Monte Cristo Benedict takes French toast topped with ham, two kinds of cheese, and perfectly poached eggs for a twist on the brunch sandwich.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 651 Calories

Ingredients

• 1 tablespoon white sugar
• 1 pinch salt
• 1 tablespoon butter
• 2 large eggs
• 1 pinch cayenne pepper
• 4 slices Cheddar cheese
• 1 pinch cayenne pepper, or to taste
• 8 thin slices cooked ham
• 2 teaspoons chopped fresh chives, or to taste
• 4 thick slices day-old French bread
• 4 slices Havarti cheese
• 8 poached eggs
• 1 pinch kosher salt, or to taste
• 0.25 teaspoon ground cinnamon
• 0.125 teaspoon ground allspice
• 0.25 cup heavy whipping cream

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Whisk 2 eggs, cream, sugar, cinnamon, allspice, 1 pinch salt, and 1 pinch cayenne pepper together in a bowl until thoroughly combined.

Step 3

Lay bread slices, one at a time, into egg mixture; let bread absorb mixture. Flip bread slices; let absorb mixture until almost all has been absorbed, about 10 minutes.

Step 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.

Step 5

Add ham slices to the skillet; cook until begins to brown, about 1 minute per side.

Step 6

Place 1 slice Cheddar cheese on 1 slice French toast, top with 2 slices ham, and top ham with 1 slice Havarti cheese.

Step 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.

Step 8

Place sandwiches on serving plates; top each with 2 poached eggs and chives. Season with 1 pinch salt and 1 pinch cayenne pepper.