The Big Egg Monte Cristo

Recipe courtesy of Gal Buchanon and Elizabeth D. Morehead, The Big Egg
Show: Eat St. Episode: Surf and a Slice
TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 2 servings
LEVEL: Intermediate

ingredients

FRENCH TOAST BATTER:
  • 5 eggs
  • 2 tablespoons sugar
  • Zest of 1/2 a lemon
  • 1/4 teaspoon ground cardamom
  • 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
recipe tools

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.
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