Search thousands of recipes reviewed by home cooks like you.

Chef John's Monte Cristo Benedict

Chef John's Monte Cristo Benedict

  • Prep

  • Cook

  • Ready In

Chef John

Imagine the best French toast you've ever had, combined with the best ham and cheese sandwich you've ever had, topped with perfectly poached eggs. You don't need any Hollandaise because the poached egg yolks are the sauce.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 651 kcal
  • 33%
  • Fat:
  • 44.4 g
  • 68%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 38 g
  • 76%
  • Cholesterol:
  • 637 mg
  • 212%
  • Sodium:
  • 1569 mg
  • 63%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Whisk 2 eggs, cream, white sugar, salt, 1 pinch cayenne pepper, cinnamon, and allspice together in a bowl until batter is thoroughly combined.
  3. 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.
  4. 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.
  5. Lay ham slices into the hot skillet and cook until meat begins to brown, about 1 minute per side.
  6. 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.
  7. 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.
  8. Place sandwiches on serving plates and top each with 2 poached eggs. Season with kosher salt and a pinch of cayenne pepper.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Baking Nana
13
5/19/2013

I really like the method and the idea behind this recipe. For me personally there is a little too much cinnamon, allspice and sugar in the french toast, but that is me - others may really like that. I forgot about the chives, they are called for in the ingredients but not in the instructions, I assume they were supposed to be used as a garnish.

Frostbite Falls
7
1/4/2014

Just terrific! My husband, a huge fan of Eggs Benedict, was crazy about it, which surprised me a little, as he really enjoys a ridiculous amount of Hollandaise sauce on "normal" Benedict. This one's a keeper, and would be great for holiday guests, The only change I made was to substitute good sliced Swiss for the Havarti. Thanks for a great brunch, Chef John!

JENNIFER SEIBERT
4
11/24/2013

This was excellent. The taste is indulgent and memorable, like one would associate with a holiday tradition. My children, 12 & 6, enjoyed this as much as I did. Thank you for sharing this with us.