Best Chef Johns Monte Cristo Benedict Recipes

The Big Egg Monte Cristo image

Provided by Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 15

5 eggs
2 tablespoons sugar
Zest of 1/2 a lemon
1/4 teaspoon ground cardamom
Pinch salt
1/4 cup cream
1/2 teaspoon pure vanilla extract
4 pieces thick-cut brioche bread
Panko (Japanese) breadcrumbs
Butter, for frying
4 ounces Black Forest ham, thinly sliced
3 ounces Gorgonzola, crumbled
2 eggs
Pure maple syrup
Powdered sugar

Steps:

For the French toast batter: Whisk the eggs, sugar, lemon zest, cardamom, salt, cream and vanilla in a bowl until blended.
Dip the bread in the batter and cover all sides. Put the breadcrumbs on a plate and coat the dipped bread in the breadcrumbs.
Add butter to a pan on medium-high heat to melt and place coated bread in the pan.
Once it is golden brown, add more butter and flip the bread over. Remove the French toast from the pan once golden brown.
Pour the maple syrup on each piece of toast. Crumble Gorgonzola cheese on one piece of French toast per sandwich. Grill off the Black Forest ham and place on top of the cheese.
Cook an egg (any style) and place on top of the ham.
Put the other piece of French toast on top of the ham and dust with powdered sugar.

Chef John's Monte Cristo Benedict Recipe - (4.5/5) image

Provided by á-32417

Number Of Ingredients 16

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

Steps:

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.