Recipe courtesy of Elizabeth D Morehead and Gal Buchanon
Show: Eat St.
Episode: Surf and a Slice
Print
The Big Egg Monte Cristo
Total:
35 min
Active:
20 min
Yield:
2 servings
Level:
Intermediate
Total:
35 min
Active:
20 min
Yield:
2 servings
Level:
Intermediate

Ingredients

  • 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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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