This amazing Monte Cristo Recipe features a fried egg and confectioners sugar.
This Caramelized Monte Cristo Recipe is updated with a fried egg.
A perfect resource for egg lovers of all types, Put An Egg On It (Sasquatch Books, 2013) features over 70 recipes for breakfast, lunch, dinner, snacks, and desserts — all with eggs as a featured ingredient. Lara Ferroni creates tasty twists on classic comfort foods, and proves that eggs make almost every dish better! This excerpt from “Breakfasts” updates the Monte Cristo by adding a fried egg to the mix.
You can purchase this book from the GRIT store: Put An Egg On It.
French toast and ham together in one sandwich can only be made better by a fried egg! The result is sweet, savory, and creamy all at the same time. Rather than deep-frying, as is often done with the Monte Cristo, I prefer pan-frying in butter to get really nice caramelization on the bread. Note that the sandwich needs to chill for at least an hour before you batter and fry it, or you can make it a day ahead and refrigerate it overnight.
Makes 1 sandwich
2 teaspoons apricot or other preserves, plus more for serving
2 slices rustic country bread
1 slice ham
2 tablespoons goat cheese
2 tablespoons milk
Pinch of ground cinnamon
2 tablespoons butter
Confectioners’ sugar, for sprinkling
Start by frying one of the eggs over easy, being careful not to overcook it.
Spread 1 teaspoon of preserves on each slice of bread. Top one slice with the ham and then the fried egg, and spread the goat cheese on the other, then place the slice, cheese side down, very gently atop the egg. Wrap the sandwich in plastic wrap and refrigerate for at least 1 hour (and up to overnight).
In a shallow bowl, whisk together the remaining egg, milk, and cinnamon. Melt the butter in a small skillet over medium heat. Carefully dip each side of the sandwich into the batter and fry for about 2 minutes on each side to caramelize the bread.
Sprinkle the sandwich with confectioners’ sugar and serve to your weirdest food-eating friends with a little extra preserves on the side.
Reprinted with permission from Put An Egg On It: 70 Delicious Dishes that Deserve a Sunny Topping by Lara Ferroni and published by Sasquatch Books, 2013. Buy this book from our store: Put An Egg On It.
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