Chef John's Monte Cristo Benedict Recipe -
Chef John's Monte Cristo Benedict Recipe
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Chef John's Monte Cristo Benedict
See how to make the ultimate brunch dish. See more
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Chef John's Monte Cristo Benedict

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 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.

Most Helpful Critical Review
Aug 25, 2014

This was good....ok really. We ate every bite but I'm not sure I would make it again. We didn't really particularly care for the way the flavors meshed. It is so simple to make for a beautiful presentation and it could just be our palettes. I encourage people to try it because the idea of it all is quite awesome.


33 Ratings

Jan 04, 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!

May 12, 2014

My daughter made this for my Mother's Day breakfast yesterday. All I can say is WOW!!!!! Due to the richness we only had one poached egg atop the delicious French toast, which was more than enough. It was savory, sweet and delectable. It was the perfect combination of my favorite sandwich, the Monte Cristo, and Eggs Benedict. Even my six-yr old son liked it. This recipe is now a keeper in our house.

Nov 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.

May 12, 2014

made this for mothers day breakfast and it was a hit. The only difference was I fried the egg over medium. This will be a regular in our kitchen. Thanks Chef John Jose Alvarez

Jan 23, 2015

I have made this twice, testing it before I serve it at a brunch for 50. The first time I made it as written but without the allspice. I thought the savory overpowered the sweet. I guess I am looking for more of a monte cristo and less of a eggs benedict. The second time I made it (again without the allspice and added a sprinkle of sugar to the batter) but didn't serve the poached eggs. Instead I drizzled it with maple syrup. The salty/sweet combo is perfect that way. That is what I'll be serving at the big brunch!

Jun 15, 2014

I made this for my husband for Father's Day brunch and he absolutely loved it. He said it was the best breakfast he ever had. So did the kids. They asked if I could make it again tomorrow??


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  • Calories
  • 651 kcal
  • 33%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 572 mg
  • 191%
  • Fat
  • 44.4 g
  • 68%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 38 g
  • 76%
  • Sodium
  • 1475 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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