- 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
- 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.
03/08/2017
recipepes.com
chef john's monte cristo benedict, recipe
PT15M
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5
455 calories
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