Chef Johns Monte Cristo Benedict Recipe 455 Food

CHEF JOHN'S MONTE CRISTO BENEDICT RECIPE - (4.5/5)

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.

MADAME CRISTO - GRILLED HAM AND CHEESE

Steps:

• Combine egg, heavy cream or milk, salt, cayenne pepper, nutmeg, and lemon zest in a bowl. Mix until batter is thin and runny. (Add 2 tablespoons more milk or cream if needed.)
• Toast bread until lightly browned. Add Havarti cheese to each slice. Divide ham between two sandwiches. Bring the two halves of the sandwich together and place into the batter. Flip several times to coat evenly; place on a plate. Repeat with second sandwich.
• Fill a large saucepan with 2 inches of water and bring to a boil. In the meantime, melt butter in a skillet over medium heat. Cook sandwiches in the hot butter until outside is browned and cheese is melted, about 4 minutes per side.
• Meanwhile, reduce saucepan heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip it into the simmering water, holding the bowl just above the surface of water. Repeat with second egg. Cook until the egg white is firm and the yolk has thickened but is not hard, 2 1/2 to 3 minutes.
• Transfer sandwiches to plates and dust with cayenne pepper. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto each sandwich. Dust with cayenne pepper.