Recipe by Chef John
"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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heavy whipping cream
4 thick slices
day-old French bread
8 thin slices
chopped fresh chives, or to taste
kosher salt, or to taste
cayenne pepper, or to taste
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.
I found the French toast too sweet to be combined with the ham/cheese/egg. I ended up dis-assembling and eating that portion separate from the French toast. I would make just the French toast portion again.
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!
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.
Made this for my girlfriend and I for a Sunday brunch. She and I are in agreement that we will never feel the need to eat out in order to get decent Benedict. Due to ingredients in the fridge, we had to do a little substituting but it was still well worth it. Half-and-half instead of heavy cream, Dave's Killer Bread instead of French, turkey instead of ham, and we even omitted the Havarti. I'm sure it's that much better with the actual suggested ingredients.
This was a wonderful recipe. I actually made this as a breakfast in bed for my lady for Valentine's Day and she loved it. She actually loved it so much that she requested it for breakfast a couple days later. The first day I didn't have enough of the egg mixture to coat the 4th bread (Texas Toast), but that may have been because I left the first to absorb too much, I'm not certain. The second time, since there's just two of us, I cut the recipe in half and had enough mixture for both slices.
I substituted Chipotle Chile Powder for the Cayenne, just because I didn't have any on hand. I also omitted the chives and all-spice, again because I didn't have any. But I think the highlight of this was definitely the Havarti cheese which neither of us had ever tried prior to this recipe. The cheese is very creamy and buttery.
I just wanted to write in and say thank you to Chef John for this wonderful recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Monte Cristo Benedict
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 400
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