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Chef John's Monte Cristo Benedict

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, and you have Chef John's Monte Cristo Benedict recipe. You don't need any Hollandaise because the poached egg yolks are the sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine Mediterranean
Servings 4 people
Calories 2151.8 kcal

Equipment

  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Large Non-Stick Skillet For French toast and ham
  • 1 Baking Sheet
  • 1 Saucepan For poaching eggs

Ingredients
  

Main

  • 2 large eggs
  • ¼ cup heavy cream
  • 1 tablespoon white sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • 1 pinch kosher salt
  • 1 pinch cayenne pepper
  • 4 thick slices day-old French bread
  • 1 tablespoon butter
  • 8 thin slices cooked ham
  • 4 slices Cheddar cheese
  • 4 slices Havarti cheese
  • 8 poached eggs
  • 2 teaspoons chopped fresh chives or to taste
  • 1 pinch kosher salt or to taste
  • 1 pinch cayenne pepper or to taste

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Whisk 2 eggs, cream, sugar, cinnamon, allspice, 1 pinch salt, and 1 pinch cayenne pepper together in a bowl until thoroughly combined.
  • Lay bread slices, one at a time, into egg mixture; let bread absorb mixture. Flip bread slices; let bread absorb mixture until almost all mixture has been absorbed, about 10 minutes.
  • Heat a large skillet over medium heat; add butter and let melt. Add bread slices; cook until browned, 2 to 3 minutes per side. Transfer French toast to a baking sheet.
  • Add ham slices to the skillet; cook until begins to brown, about 1 minute per side.
  • Place 1 slice Cheddar cheese on 1 slice French toast, top with 2 slices ham, and top ham with 1 slice Havarti cheese. Repeat with remaining Cheddar cheese, French toast, ham, and Havarti cheese.
  • Bake in the preheated oven until French toast slices are no longer wet, batter is set, and cheeses have melted and begun to brown, about 20 minutes.
  • Place sandwiches on serving plates; top each with 2 poached eggs and chives. Season with 1 pinch salt and 1 pinch cayenne pepper.

Notes

Using day-old French bread is crucial; fresh bread will absorb the custard too quickly and become overly soggy. When pan-frying, maintain a consistent medium heat to achieve a beautiful golden crust without burning. The poached eggs are the star here, acting as the 'sauce,' so ensure they are perfectly cooked with runny yolks. A splash of white vinegar in the poaching water helps the egg whites set more cleanly. For an extra layer of flavor, consider using a good quality, sharp aged Cheddar to contrast with the mild Havarti. A final sprinkle of flaky sea salt will elevate the seasoning.